Depending on which side of the Atlantic you live, your idea of a flapjack will differ significantly. Before I moved back to England in 2008, I always knew a flapjack to be a type of pancake. But then Phil came along and baked me a big pan of sugary oats, or an english flapjack. This simple and sweet snack is very easily created and adapted for anyone struggling with a food allergy or intolerance. It is egg-free to begin with, and while the original recipe calls for butter, I've found that a decent dairy-free margarine works just as well. In fact, the following recipe was found on the pure spread website. It's funny where the good recipes come from. I was in the mood to bake something without flour, and since I still had a bag of sainsbury's freefrom oats sitting atop the fridge, I thought I'd like to do something oaty. These oats are pure, so aren't in danger of being cross-contaminated with glutenous grains such as rye and wheat. But usually, oats aren't celiac-friendly. Another ingredient used in this recipe is golden syrup, a very British ingredient indeed. For the Americans, I'd substitute corn syrup or maybe maple syrup for extra flavor.
These crumbly flapjacks are versatile; take out the coconut and grated apple and replace them with raisins and flaked almonds, or melt some chocolate on top, or try mashed banana for better binding. Whatever the case, they make a delicious afternoon snack or light dessert.
Apple & Coconut Flapjack
Based on the recipe from pure
- 1/3 cup dairy-free margarine (i used pure sunflower)
- 1/2 cup soft light brown sugar
- 2 1/4 tbsp golden syrup
- 1 1/2 cups pure oats
- 2 small apples, grated (i used cox variety)
- 1/3 cup shredded coconut
- Heat the oven to 350F. Grease a 13x9 inch baking tin with some of the dairy-free margarine.
- Mix the oats, coconut, and apple in a bowl.
- In a medium saucepan, heat the brown sugar, golden syrup, and margarine and stir until just melted. Add to the oat mixture and stir to combine.
- Transfer the mixture into the greased baking tin and spread to evenly distribute. Smooth out the top with a knife.
- Bake in the oven for 20 minutes, or until golden brown. Leave to cool before slicing into squares and serving.