Flapjack

Name: Flapjack
Yield: Serves 8
Ingredients: 260 g dark brown sugar; 300 g gluten free plain flour; 300 g gluten and wheat free oats; 300 g gluten and wheat free oats; 375 g dairy free margarine; zest of 1 lemon; 100 g frozen blueberries; 100 g frozen raspberries; 5 tablespoons demerara sugar

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

A healthier flapjack that is super friendly for wheat free folks and vegans.

This will keep for four days in an airtight container kept at room temperature.
If you’re not dairy free, you can use butter instead of margarine.

Ingredients

375 g dairy free margarine
300 g gluten and wheat free oats

Dessert
Snack
Vegetarian

Method

Preheat your oven to 170°C (150°C fan) and grease your tin.

Put the margarine in a mixing bowl with the oats, gluten free flour, dark brown sugar and lemon zest. Use your hands to mix the margarine evenly through the other ingredients until you have a thick, stic