Wheat Free Sesame Flapjacks recipe
information
Wheat and Dairy free
ingredients
200 g (7 oz) 1 cup less 2 tablespoons of Dairy free margarine
300 g (10 1/2 oz) 1 cup of golden syrup (corn syrup)
455 g (16 oz) 5 1/3 cups of porridge oats
Pinch of salt
1 heaped tablespoon of sesame seeds
140 g (5 oz) of dark (DF/GF) chocolate
1 tablespoon of finely chopped stem ginger (optional)
300 g (10 1/2 oz) 1 cup of golden syrup (corn syrup)
455 g (16 oz) 5 1/3 cups of porridge oats
Pinch of salt
1 heaped tablespoon of sesame seeds
140 g (5 oz) of dark (DF/GF) chocolate
1 tablespoon of finely chopped stem ginger (optional)
method
1. Preheat the oven to 180°C (350°F) gas 4
2. Melt the margarine with the syrup in a saucepan over a low heat, or in the microwave.
3. Add the oats, salt and sesame seeds, and the stem ginger if using.
4. Turn into an oiled baking tin and press down with the back of a spoon.
5. Bake in the centre of the oven for about 25 minutes, or until golden brown.
6. Gently heat the chocolate and 2 tablespoons of water together in a bowl over a pan of boiling water.
7. When it is the right consistency, drizzle the mixture over the flapjacks.
8. Cut into squares whilst hot, but allow to cool completely before removing from the tin to store or serve.
2. Melt the margarine with the syrup in a saucepan over a low heat, or in the microwave.
3. Add the oats, salt and sesame seeds, and the stem ginger if using.
4. Turn into an oiled baking tin and press down with the back of a spoon.
5. Bake in the centre of the oven for about 25 minutes, or until golden brown.
6. Gently heat the chocolate and 2 tablespoons of water together in a bowl over a pan of boiling water.
7. When it is the right consistency, drizzle the mixture over the flapjacks.
8. Cut into squares whilst hot, but allow to cool completely before removing from the tin to store or serve.
serving amount
makes 24
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