‘Snacking’ is a tough concept for us coeliacs. When your friends are tucking in to a packet of crisps or buns and biscuits it does feel like salt is being rubbed all over that wound. To be honest snacking on the aforementioned isn’t probably the best idea for a healthy lifestyle. There’s nothing stopping us from having a piece of fruit or something equally as appetizing but sometimes you do just want to grab something sweet and sugary and its hard to know what to eat.
These flapjacks are so easy to make and can be kept for around three days. Perfect for bringing to school, uni or work as a mid day treat. I know some coeliacs are okay with oats, personally they don’t seem to bother me so I used normal porridge oats for this recipe but obviously use gluten free ones if you need to.
To make ten flapjacks you will need:
140g of half fat butter
200g of porridge oats
140g of soft brown sugar
2 tsp of honey
10 dried apricots roughly chopped
200g of chopped hazelnuts
Preheats your oven to 150 degrees Celsius. Grab a smallish deep oven tray, line with butter and baking paper.
In a pan, heat the butter, sugar and honey together. Melt it slowly so it doesn’t boil. Chop the apricots and mix them in a bowl with the porridge oats and hazelnuts. Once the mix on the pan is ready, stir it in to the oats, ensuring all the oats are covered.
Pack the mixture tightly on to your baking tray making sure the surface is even level. Place in the oven and bake for 30-40 minutes.
Once baked, leave them to rest for about 15 minutes and then cut them. I made ten decent sized rectangles out of this batch but if you want to get more out of them you can cut them in to mini flapjacks.
I used apricots and hazelnuts because I had them in the cupboard, but you can add anything you like. Personally I’m a massive fan of white chocolate and blueberry. It’s also nice to drizzle a bit of melted chocolate over them for ‘presentation’ of course.
I’m really keen to try my hand at a few more traybakes this week, I’ve been thinking about making gluten free beetroot brownies so I’ll keep you updated as to how my rubbish baking skills ruin this brilliant idea.