Gluten-free flapjacks

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1755
Gluten-free flapjacks Easy Food

Makes about 16


250g unsalted butter
Zest of 1 orange
225g golden syrup
75g muscavado sugar
375g pure, gluten-free oats


  1. Preheat oven to 180°C/160°C fan/gas mark 4 and line the base and sides of a 28 x 20cm shallow baking tin with parchment paper.
  2. Place the butter, orange zest, syrup and sugar in a large pan and heat gently until the butter has melted.
  3. Add the oats to the pan and stir to mix thoroughly. Transfer the mixture into the tin and flatten with a spatula.
  4. Bake for 15-20 minutes until golden. Leave to cool in the tin, then remove from the tin and cut into bars. Store for 2-3 days in an airtight container.

Per Serving 259kcals, 14.2g fat (8.3g saturated), 31.5g carbs, 8.7g sugars, 3.2g protein, 2.4g fibre, 0.113g sodium


Top Tip: The mixture will still be soft when fully baked, but will harden as it cools.


Recipe courtesy of Fiona Broderick

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