200 Light Gluten-free Recipes: Hamlyn All Colour Cookbook by

Language: eng
Format: azw3
Publisher: Octopus
Published: 2016-01-06T16:00:00+00:00

apricot & treacle flapjacks

Calories per square 226

Makes 12

Preparation time 5 minutes

Cooking time 25 minutes

100 g (3½ oz) coconut oil, plus extra for greasing

75 g (3 oz) black treacle

20 g (¾ oz) dark muscovado sugar

40 g (1½ oz) golden syrup

235 g (8 oz) gluten-free rolled oats

50 g (2 oz) ready-to-eat dried apricots, chopped

50 g (2 oz) pumpkin seeds

grated rind of 1 orange

Grease an 18 cm (7 inch) square baking tin with coconut oil.

Melt together the coconut oil, treacle, sugar and syrup in a large saucepan, stirring until the sugar has dissolved. Add the remaining ingredients and mix well. Spoon the mixture into the prepared tin and level the top.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until golden. Leave to cool in the tin for 2 minutes before cutting into squares, then leave to cool completely in the tin. Store in an airtight container and eat within 5–6 days.

For festive flapjacks, melt together the coconut oil and sugar with 25 g (1 oz) black treacle and 90 g (3¼ oz) golden syrup, stirring until the sugar has dissolved. Add 230 g (7½ oz) gluten-free rolled oats, 1 tablespoon sultanas, 1 tablespoon mixed peel and 1 teaspoon ground cinnamon and mix well. Spoon into a greased 18 cm (7 inch) square baking tin and level the top. Bake and cut into squares as for Apricot & treacle flapjacks. Calories per square 198

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