Cranberry & Pumpkin Seed Flapjacks
A delicious sweet treat suitable for those with food allergies - free from dairy, nuts and gluten. Or swap out the gluten free ingredients for regular oats and flour if you prefer!
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients:
350g Gluten Free Porridge Oats
80g Gluten Free Plain Flour
250g Dried Cranberries
100g Pumpkin Seeds
200g Coconut Oil
175g Golden Syrup
200g Light Brown Sugar
Instructions:
Preheat the oven to 160°C. Grease a 23cm square cake tin and line with baking parchment.
Mix together the oats, flour, fruit and seeds in a large bowl.
Place the coconut oil, golden syrup and brown sugar in a deep bottomed pan over a low heat. Stir occasionally until the oil has melted and a smooth consistency is achieved.
Mix the wet and dry ingredients together and stir well until thoroughly combined and no dry patches at all. Tip the mix into the prepared tin and spread it out until level. Press down firmly.
Bake for 25-35 minutes until set and golden. The flapjacks may look and feel soft to touch but they will firm up a lot as they cool.
Leave the flapjack to cool in the tin for 10 minutes. Then, whilst still in the tin, cut into slices with a sharp knife. Leave to cool completely before turning out and re-slicing. Store in an airtight container for up to 10 days.
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