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Wheat Free Low-fat Ginger Flapjacks

ingredients

serves 6
255 g (9 oz) 2 1/2 cups of organic quick-cooking oats
55 g (2 oz) scant 1/4 cup of brown sugar
5 tablespoons of skimmed milk powder
A pinch of salt
55 g (2 oz) 1/3 cup of grated root ginger
55 g (2 oz) 1/3 cup of chopped stem ginger
55 g (2 oz) 1/2 cup of glace mango
1 tablespoon of fresh lemon juice
2 tablespoons of liquid skimmed milk
6 generous tablespoons of golden syrup (corn syrup) from a warmed spoon
1 medium free-range egg white

method

23 cm (9 inch) non-stick baking tin, lined with baking parchment (wax paper)

1. Preheat the oven to 190°C (375°F) Gas mark 5

2. Place the oats, sugar, milk powder and salt in a bowl and mix them together.

3. Stir in the grated ginger and stem ginger, followed by the mango, lemon juice and milk.

4. Lastly, add the syrup and blend it all together.

5. Whisk the egg white until foamy but not stiff, then fold it into the dry mixture.

6. Spoon the mixture into the prepared tin and press it down firmly, especially around the sides.

7. Bake for about 25 minutes until golden brown and firm.

8. Leave the flapjacks to cool slightly before cutting into slices or triangles.

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