Harvest Flapjacks, Gluten-Free

• Makes 12-14 flapjacks.
• A soft caramel flavour with a hint of spice.
• Suitable for those avoiding gluten.
• No cane sugar, no egg.
• Recipe is easily adapted to be dairy free.

Organic Porridge Oats (1kg) - Sussex WholeFoods

200g of Gluten-free Porridge Oats.

Organic Coconut Sugar (1kg) - Sussex Wholefoods

80g of Coconut Sugar.

Raw Greek Forest Honey 500g (Melissa)

80g of honey.

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

50g Deodorised Coconut Oil (or 100g if you are making dairy free flapjacks).

Organic Mixed Nuts (1kg) - Sussex WholeFoods

60g Mixed Nuts. These include Almonds, Brazils, Cashews, Hazelnuts & Walnuts.

Pecan Pieces, Organic 1kg (Sussex Wholefoods)

20g Pecan Pieces. Adds an extra bit of sweet nuttiness.

Organic Raisins (1kg) - Sussex WholeFoods

60g Organic Raisins. These raisins add a moistness which is quite magical!

Organic Sunflower Seeds (1kg) - Sussex WholeFoods

50g Sunflower Seeds. Adds a healthy crunch and more nutrients to your bar.

Candied Orange Peel, Organic 500g (Sussex Wholefoods)

40g Candied Orange Peel.

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

½ tsp of Baking Powder.

Organic Ceylon Cinnamon Powder (100g) - Sussex Wholefoods

½ tsp of Cinnamon Powder. Subtly complements the Orange Peel and Coconut Sugar.

Other Ingredients

• 100g-130g of Almond Pulp – leftover from making Almond Milk.
• 50g of Butter (if making a dairy free flapjacks then omit this and instead double-up on the coconut oil listed above i.e. 100g Coconut Oil).

Method

1. Pre-heat the oven to 175°c/160°c Fan/Gas Mark 3.
2. Line the base of a 4cm/2inch deep rectangular baking tin with baking parchment. [Ours measured approximately 4cm x 30cm x 21cm (2 x 8 x 12inches)].
3. Using a metal blade attachment, put the mixed nuts and pecan pieces in a food processor. Blitz until they are roughly chopped into smallish pieces. Don’t worry about the occasional large piece – that will just add extra bite!
4. Now change to a plastic blade and add the oats, sunflower seeds, orange peel, almond pulp* and raisins. Blitz for a few seconds, then stir and blitz again.
5. Sprinkle on the baking powder and blitz for a few seconds.
6. In a saucepan add the coconut sugar, honey, cinnamon powder, coconut oil and butter. Stir until the coconut oil and butter have melted.
7. Remove the saucepan from the heat. Take the container of dry mix off the food processor and gradually stir it into the wet mix.
8. Combine thoroughly until you have a dropping consistency that comes easily away from the sides of the saucepan.
9. Transfer the mixture into the greased tray and press evenly across the base with the back of a spoon. Flatten the mix neatly.
10. Place in the oven for 18-20minutes or until the top is golden brown and the edges are starting to turn a rich brown.
11. Allow the baked flapjack mixture to cool. (Luckily this mixture doesn’t require cutting whilst hot!) Then tip the tin upside down onto a chopping board.
12. Slice into bars or squares as you wish. Our flapjacks were approximately 8cm x 3.5cm [3inch x 1¼inch].
13. Store in an airtight container.