Hi and welcome back.
I hope you are having a lovely week and looking forward to the weekend; I know I am. With the weather improving, I am finding myself getting out of the house more and more.
Being a coeliac and suffering from hanger a lot, I often carry snacks with me when we are out and about so I don’t get hungry. My latest snack of choice is flapjacks. I seem to be okay with the gluten free oats from Sainsburys so have been enjoying their Free From bars.
A few weeks ago, I decided to try and make my own so I could add other flavours to them; chocolate and raisins are always a winning combination in my book! Best of all, this method doesn’t require a blender like other recipes I’ve seen.
These flapjacks are simply made by melting butter, golden syrup and light brown sugar together before covering the oats. The recipe is so easy to make and can be adapted to dairy free too.
I love how easily this recipe can be adapted and altered. For this blog, I am adding chocolate chips and raisins but why not add dried cranberries and chopped nuts before drizzling in dark chocolate?
I keep experimenting with recipe to find new and different flavour combinations. I find it helps with the boredom of always eating the same thing and means I am even more excited for snack time!
Please let me know in the comments below which is your favourite flavour for flapjacks. I hope you enjoy this recipe. C -x-
Gluten Free Flapjack Recipe
- 230 g Gluten Free Oats.
- 110 g Butter. Dairy Free if needed.
- 100 g Golden Syrup.
- 100 g Chocolate chips. Dairy Free if needed.
- 80 g Light Brown Sugar.
- 75 g Raisins.
- Pre-heat the oven to 200°C.
- On a low heat, melt together the butter, brown sugar and golden syrup.
- Remove from the heat and add the oats.
- Add the raisins and chocolate chips and stir until fully combined.
- Add mixture to large baking tray.
- Bake for 25 minutes or until golden brown.
- Remove the flapjack from the oven and place on a wire rack.
- Use a knife to pre-score the flapjack so it is easier to cut once cooled.
- Leave the flapjack to cool overnight before cutting and serving.
- Don’t use greaseproof paper to line your baking tin, it will only stick to the flapjack and you will be unable to remove once cooled.
- I used a lightly greased silicone baking tray for my flapjacks.
- Don’t like raisins? Why not try adding chopped walnuts, dates or apricots?
- Dairy free too? Simply use a dairy free butter and Free From Dairy chocolate chips instead?
There you go! My simple flapjack recipe which means I always have a snack to pick on when I need it.
This recipe can be made Dairy Free too by adjusting the butter to a dairy free alternative and using dairy free chocolate chips. I hope you enjoy.
If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page.