Chunky, oaty flapjack bars but made dairy-free, gluten-free and nut-free so more people can enjoy them.
Golden, oaty, syrupy and ultimately comforting, flapjacks are such a good snack. Not only are they supremely easy to make but they are also great at keeping energy levels up. These allergy friendly chunky golden syrup flapjack bars are ideal for lunchboxes or even hikes in the woods. I make a batch, cut them into bars, wrap them in baking paper and freeze. So, when I need to make a packed lunch or a snack to take to work, I grab one from the freezer and by the time I want to eat it, it's perfectly defrosted and ready to go!
Whilst you can buy good cereal bars they are often filled with nuts or nut traces, and they definitely don't compare in flavour to these. These are oaty, chewy, supremely satisfying and despite all the sugar content, they somehow don't taste too sweet. The syrup flavour shines through, which also nicely enhances the oaty texture.
I made these for my Instagram 'Does it compare?' series where I test my recipes against store bought varieties. My USP has always been to make sure those with allergies or dietary preferences don't miss out, and to recreate recipes to be as good as, if not better, than the real thing.
So in this series, I'm taste testing my recipes out. So far the results have been impressive, with nearly all recipes being far better than what you can buy 😊 - and these flapjacks are yet another success. When compared with shop bought Tate & Lyle golden syrup flapjacks mine not only gave a better taste and texture, but they are also free from milk and any 'may contain' nuts. It makes me so happy that friendly food means no missing out!
The only question remaining is, which would you choose?
Golden Syrup Flapjack Bars
dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free if use GF oats, vegetarian and vegan
makes 6 chunky bars
- 100 g dairy free margarine
- 100 g demerara sugar
- 100 g golden syrup
- 200 g oats (preferably not giant oats)
- 1/2 tsp salt (preferably fleur de sel)
- Preheat oven to 180 degrees Centigrade
- Line a 2lb loaf tin with parchment
- Melt together the dairy free margarine, sugar, syrup and salt
- When the sugar has dissolved mix in the oats
- Spread into the lined baking tray
- Bake for 20-25 mins until golden
- Cool well before cutting into 6 bars
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