It’s been a super busy weekend. Between making decorations for the wedding, building new garden furniture, fixing the patio and painting the outside toilet (trying to get things up together before the post wedding BBQ we have planned) I’m surprised I’ve had time to breathe, let alone cook. But I promised the guys at work some flapjacks so I’ve squeezed in a little Sunday night baking. To make these dairy free I’ve swapped out the butter and replaced it with rapeseed oil.
175ml rapeseed oil
4 heaped tbsp golden syrup
60g brown sugar
250g gluten free oats
120g dried fruit and nuts
1 pinch salt
100g dairy free dark chocolate
What to do:
Grease and line a tray (18-25cm). Heat the oven to 190c.
Place the oil, syrup and sugar in a pan and warm on a medium heat. When the mixture is heated through add the oats, fruit and salt and stir until everything is mixed thoroughly.
Pour the mix into the lined tray and pat down with a spatula. Bake in the oven for 15 minutes until lightly golden brown.
When cooked remove from the oven and allow to cool. Cut into 12 pieces.
Melt the chocolate (either over boiling water or in the microwave) then drizzle it over the flapjack pieces.
allow the chocolate to harden and enjoy.
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