Dairy Free Coconut and Cinnamon Flapjacks recipe
ingredients
200 g (7 oz) 1 cup less 2 tablespoons of Dairy free margarine
300 g (11 oz) scant 1 cup of golden syrup (corn syrup)
400 g (14 oz) 4 cups of porridge oats
85 g (3 oz) 1 cup of desiccated (shredded) coconut
85 g (3 oz) 2/3 cup of plump sultanas (golden raisins)
1 heaped teaspoon of ground cinnamon
300 g (11 oz) scant 1 cup of golden syrup (corn syrup)
400 g (14 oz) 4 cups of porridge oats
85 g (3 oz) 1 cup of desiccated (shredded) coconut
85 g (3 oz) 2/3 cup of plump sultanas (golden raisins)
1 heaped teaspoon of ground cinnamon
method
23 x 33 cm (9 x 13 inch) non-stick Swiss roll or roulade tin, greased and lined with baking parchment (wax paper)
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. Melt the margarine with the syrup in a saucepan over medium heat.
3. Add the oats, coconut, sultanas (golden raisins) and cinnamon.
4. Stir the mixture until melted and well blended, then pour it into the roulade tin.
5. Press the mixture down into the tin, then bake for about 25 minutes, or until golden brown.
6. Cut the flapjacks into squares whilst still warm, but leave them to cool in the tin.
7. Store the flapjacks in an airtight container until needed.
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. Melt the margarine with the syrup in a saucepan over medium heat.
3. Add the oats, coconut, sultanas (golden raisins) and cinnamon.
4. Stir the mixture until melted and well blended, then pour it into the roulade tin.
5. Press the mixture down into the tin, then bake for about 25 minutes, or until golden brown.
6. Cut the flapjacks into squares whilst still warm, but leave them to cool in the tin.
7. Store the flapjacks in an airtight container until needed.
serving amount
makes 12
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