Makes 1 Tray
125g Demerara Sugar
225g Golden Syrup
225g Coconut Oil [or Butter if not dairy free]
450g Gluten Free Oats
175g Eating/Dessert Apple, diced, no need to remove the skin [prepared weight]
1 tsp Ground Cinnamon
Finely Grated Zest of ½ Lemon
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Preheat the oven to 180℃/Fan 160℃ and line a swiss roll tin (20cm/8”x30cm/12”) with non stick baking parchment |
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Place the demerara sugar, golden syrup and coconut oil/butter in a large saucepan and heat gently until the coconut oil/butter has melted and the sugar has dissolved. Take off the heat and stir in the remaining ingredients. |
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Spoon the mixture into the prepared tin and press down firmly with the back of a fork. Bake in the preheated oven for 25-30 minutes or until the edges are firm and golden brown. Leave to cool before cutting into bars or squares. |
Tip - if you chill the flapjack it’s easier to cut it into neat pieces.
