Flapjack - wheat free recipe

225	g	porridge oats
75	g	rice flour
150	g	low fat spread, margerine or butter
90	ml	rice syrup (golden syrup would substitute)
50	g	pine nuts
100	g	raisins
		Please note this recipe contains nuts

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.	Tip mixture into the baking tray and press down firmly with your hands, ensuring the mix is well compacted.

5.	Bake in the centre of the oven for 20 - 25 minutes.

6.	As soon as the flapjacks are removed from the oven, cut into squares then allow to cool completely before removing from tray.

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:
Apricot flapjack
Date flapjack

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