apricot and treacle flapjacks
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
|apricot and treacle flapjacks|