Apricot flapjack - wheat free recipe
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
makes 10-20
| 225 | g | porridge oats |
| 75 | g | rice flour |
| 150 | g | low fat spread, margerine or butter |
| 90 | ml | rice syrup (golden syrup would substitute) |
| 400 | g | fresh apricots (dried can be substituted and you will only need 250g) |
| 50 | g | pine nuts |
| 50 | g | raisins |
|
Please note this recipe contains nuts |
preheat oven: 180°C, 350°F, Gas 4
| 1. | Line a shallow baking tray (approx. 25cm x 16cm) with baking parchment. |
| 2. | Gently melt the low fat spread and the rice syrup together. |
| 3. | Stir in the oats, flour, pine nuts and raisins, until well mixed. If the mixture is too wet then add more oats, a tablespoon at a time. However make sure the mixture does not become dry or it will not stick together when cooked. |
| 4. | Remove the stones from the fresh apricots and chop. |
| 5. | Tip half of the oat mixture into the baking tray and press down firmly with your hands, ensuring the mix is well compacted. |
| 6. | Spread the apricots on top, then finish off with the rest of the oat mixture, to make an 'apricot sandwich'. Press down firmly with your hands, again ensuring the mix is well compacted, but not squashed if using fresh apricots. |
| 7. | Bake in the centre of the oven for 25 minutes. |
| 8. | As soon as the flapjacks are removed from the oven, cut into squares then allow to cool completely before removing from tray. |
If you are using dried apricots you will need to soak them for about 30 minutes in a small amount of orange juice to soften them. You can substitute other dried fruits for the raisins, i.e. dried cranberries, cherries or apricots, chocolate chips also make a nice change.
Why not try our other flapjack recipes:
Date flapjack
Flapjack
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