Flapjacks are the ultimate treat, and we've given them the special Intolerant Gourmand treatment to turn them into free-from favourites!
You will need:
- 8oz (225g) demerara sugar
- 8oz (225g) dairy-free spread (such as Pure)
- 10oz (275g) gluten free porridge oats
- 2 tbsp molasses
- 8oz (225g) icing sugar - sifted
- 3-4 tbsp dairy-free milk
- Handful of whole glacé cherries
Pre-heat the oven to 160°C/ 325°F/ Gas 3, and lightly grease a roasting tin/ brownie tin
Add the demerara sugar, dairy-free spread and molasses to a large saucepan, and melt over a medium heat, remembering to stir regularly.
Pour in the porridge oats and mix until everything is well combined.
Turn out into the prepared roasting tin, making sure you push the mixture into all of the corners. (NB: press down with the back of a spoon so that the top is level and flat)
Place in the preheated oven and bake for around 30-35 minutes, or until a light golden colour. Make sure you don’t over bake, or the flapjacks will become as hard as concrete!
Remove from the oven and leave to cool for 10 minutes, before marking into squares/fingers and leave to finish cooling in the tin.
Once fully cooled, mix the icing sugar and dairy-free milk into a smooth paste, and drizzle over the flapjacks for a pretty finish.
As an extra touch, you could also add some glacé cherries.
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