Flavoursome Flapjacks & A Call From The School


It’s been one of those days; a few song lyrics spring to mind: “…just another manic Monday…” from the Bangles. Possibly Geldof’s vocals with Boomtown Rats (I don’t like Mondays) were apt about an hour ago. However when I began writing this post (at the start of the day) it was Monday morning, the sun was glowing and all was looking good…

Since then, I have had meetings… and that thing all parents of children with anaphylaxis dread – a call from the school. Happily there had been no anaphylactic shock, (huge sigh of relief) Aars had fainted in church as his year were practising for their leavers assembly tomorrow.

Now he’s home and safely tucked into bed with a cup of sweet redbush tea and a few of these fab flapjacks by his side, an icepack on his head and I’ve returned to my blog.

We’re defs in need of home comforts this afternoon, so I’ve quickly created some gorgeous gluten-free flapjacks, making them extra cosy by bunging in some of our favourite spices. They are delish – I hope you enjoy them too.

Flavoursome Flapjacks (spiced with cinnamon & ginger) – Ingredients

sunflower spread, demerara sugar, ground cinnamon, golden syrup, stem ginger, gluten-free oats, gluten-free cereal

Flavoursome Flapjacks (spiced with cinnamon & ginger) – Process

  • Preheat your oven to 180°C (fan oven)
    delicious ingredients
    delicious ingredients
  • Prep your baking tray with baking paper so it’s totally covered with an excess of paper on all 4 sides
  • Into a big pan bung:
    • 9 oz sunflower spread
    • 9 oz demerara sugar
    • 1 Tbsp golden syrup
    • 2 tsp (heaped) ground cinnamon
  • Turn the flame onto a low heat & slowly melt the above meanwhile…
  • Into your liquidiser bung:
    • 4 balls of stem ginger & some syrup
  • Blitzt until a mush
  • Add the blitzed ginger to the melting mass in the pan
    big pile of lovely :)
    big pile of lovely 🙂
  • Measure out in a bowl:
    • 14 oz gluten-free oats
    • 1 oz gluten-free cereal (I used gluten-free rice-crispies)
  • Once all the ingredients in your pan have melted and combined take off the heat
  • Pour your dry ingredients into the wet ones and stir until everything is throughly mixed
  • Dump the lot onto your waiting tray
  • Press it out to fill the whole tray in an even thickness
  • Pop into the oven for 13 minutes
  • When it comes out of the oven let it cool for about 5 minutes
    cut into squares while warm...
    cut into squares while warm…
  • Slide the paper with flapjack slab from the tray onto a chopping board
  • Cut into squares (you choose how large/small they are)

Give them a gobble! They are gorge still warm from the oven 🙂



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