Hi Hello Hi and welcome back to my little space on the web or if you’re new here then hello, I hope you decide to stick around (and please click subscribe to have my posts land directly in your inbox). If you’re looking for easy to make, guilt free flapjacks then I can confirm that you’ve come to the right place.
If you follow me on Instagram (you can follow me here if you aren’t already) you’ll be well aware that I love to bake… and eat the goods of course.
I really wanted to make these flapjacks both vegan and gluten free so everyone could eat them, because recipes that everyone can enjoy are a win in my opinion. This recipe is a combination of some of my favourite things – oats, chocolate, fruit and nuts – but in a healthier way than your traditional flapjack.
Flapjacks to me are a rather sentimental treat, they remind me of my childhood and spending time with my great nan. I don’t remember a time where I’ve eaten a flapjack and not been reminded of my memories with her. So with that in mind I wanted to create a recipe that brings the same enjoyment, with a little less syrup and a few tweaks. Luckily for me this makes them better for my health; she loved a syrupy flapjack (not that I complained).
Anywaaaay that’s enough rambling for now, lets get on to the recipe itself shall we?What’s really great about this recipe is many of the ingredients can be substituted for non gluten free or vegan ingredients. The same goes for the fruit and nuts, as long as you keep the measurements the same, they’ll still turn out just as delicious.
Nutritional information: (Macros)
Ingredients: (Makes 12 flapjacks)
- 175g oats (I find oats don’t upset my stomach as I’m gluten intolerant but for those who are coeliac I recommend buying specifically gluten free oats)
- 100g dairy free butter
- 100g sugar (brown sugar will give more of a caramel-like taste)
- 40g gluten free plain flour
- 25g chia seeds (optional)
- 100g dried cranberries
- 80g agave syrup (or golden syrup)
- 50G shelled pistachios
- 20g dark chocolate for the drizzle topping
Line a 10 x 8 inch baking tray with greaseproof paper, making sure to cover the entire tray (this will help you remove the flapjacks once they are baked and stop them sticking to the tray).
Preheat your oven to 160°C for fan assisted or 180°C for a conventional oven.
- Combine the oats and flour in a large bowl and put to one side.
- Melt the butter, sugar, and the syrup in a saucepan until the sugar has dissolved and all of the ingredients combine.
- Add the butter, syrup, sugar mixture to the bowl of dry ingredients and mix together.
- Add your final ingredients like the fruit and nuts (except the chocolate) and mix together for one final time.
- Spoon the flapjack mixture into the greaseproof paper lined tray and press down until evenly spread.
- Pop in the oven for 20-30 minutes or until golden brown.
Once cooked I recommend allowing the flapjacks to cool before attempting to remove them from the baking tray.
The final and optional (but arguably best) step in this recipe is drizzling chocolate over the cooled and sliced flapjacks. For this step I melted the chocolate in a heat proof bowl in the microwave and then used a piping bag to drizzle the chocolate over the already portioned flapjacks. I then popped these in the fridge so the chocolate could set before enjoying!
Top tip: If you don’t have a piping bag a sandwich bag with a tiny bit snipped off the corner works just as well. Alternatively, if you prefer, you can use a spoon to drizzle the melted chocolate over the flapjacks.
I’d recommend keeping the flapjacks refridgerated in an air tight container, and consuming them within 7 days for the most enjoyment.
I hope you enjoy these flapjacks as much as I did.
Thanks for reading,
Love Saff x
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