Pennie Prewett’s Fully Loaded Flapjack

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This week marks Coeliac Awareness week and here is a recipe that is good for all the family and perfect for lunchboxes for a sweet treat during the day.

The addition of the seeds helps to balance out the sweetness of the caramel and make it a little bit healthier with plenty of nutrients for when you need a pick me up during a long day.

I hope that you find this recipe nice and easy for those times midweek when you need a healthier treat.

 

Gluten Free Fully Loaded Flapjack

Serves 8-10

Ingredients

  • 120g Butter
  • 40g Vegetable Oil
  • 80g Granulated Sugar
  • 65g Golden syrup
  • 80g Condensed Milk
  • 220g Gluten Free Oats
  • 1/4 tsp salt
  • For the Caramel
  • 150g Butter
  • 100g Golden Syrup
  • 1 tin of Condensed milk
  • For the Topping
  • 45g Sunflower seeds
  • 45g Pumpkin Seeds
  • 50g Dark Chocolate Chips

Method

  1. Line a small baking tray with baking parchment.
  2. In a microwavable bowl melt the butter, vegetable oil, sugar, golden syrup and condensed milk.
  3. While this is melting weigh out the GF oats and salt.
  4. Add the melted syrups and combine with a wooden spoon until all of the wets have been mixed into the oats, try not to over mix, GF oats are very absorbent so you end up with a dry flapjack.
  5. Spread the mixture onto a baking tray and bake at 180 degrees for 10-12 minutes until the flapjack is golden in colour.
  6. Once baked leave to one side to cool and make the caramel.
  7. Add to a pan all of the caramel ingredients, bring to the boil then turn the heat down and simmer until the mixture turns golden in colour and thickens, make sure you keep stirring this as it can easily burn.
  8. Spread this out onto the cooled flapjack and add the toppings, chocolate and seeds.
  9. Leave in the fridge to set for an hour, slice and enjoy.

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page, @Prewetts1872 on Twitter or tag us on instagram @prewettsglutenfree. Also, send us your own gluten free recipes as part of our competition for Coeliac Awareness week on our social media pages.