Finding the right Gluten Free and Dairy Free Flapjack has proven to be a little bit of a tricky task and coupling that with either the crunchy or chewy kind was even more so, until yesterday!!
After several attempts at using different Gluten Free Oats and vegan butters as well as baking at different temperatures we finally have, what I can only describe as, the perfect Flapjack. Crunchy on the top and soft and chewy in the middle without crumbling everywhere or tasting like saw dust, I am delighted to be able to share this recipe with you:
Ingredients:
250g Gluten Free Wholegrain Porridge Oats
170g Vegan Butter
150g White Sugar (or brown)
150g Golden Syrup
Grease the inside of an 8inch baking tray (I used a round 8inch cake tin)
Preheat the oven to 150°C, Fan 130°C, 300°F, Gas 2
On the stove in a saucepan combine the butter, sugar and syrup on a low heat stirring until the butter and sugar have dissolved and its a nice runny consistency.
Take off the heat and fold in the porridge oats a little at a time.
Once all the oats are covered in the syrup mixture pour into the greased tray, smooth over with the back of a spoon.
Bake in the oven for 45minutes for chewy or 50minutes for both or 55minutes for crunchy.
Remove from the oven leave for 5minutes to cool then cut in to slices, then leave to cool completely before removing from the tray.
Store in an air tight container.
Let us know if you try this recipe! Happy baking!
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