Where would I be without the pocket sized, robust, tasty and wholesome little flapjack? I whip these up in about 19 minutes (including the 14 minutes to bake them) and have never measured the ingredients, until now! If you ever get invited to play at our house the chances are you’ll be offered these. I like them a bit gooey so you don’t break your teeth and bake them in individual silicon muffin moulds so they just pop out without crumbling into granola.
These are dirt cheap to make – far better than the eye watering prices of gluten free biscuits!
It’s so simple you can’t go wrong. Please put your own twist on these with your favourite flavours but here is our basic go-to recipe. It’s perfect for making with children!
140g dairy free margarine spread – we use vitalite as I find it has the best flavour and behaves well in baking
3 tbsp demerara sugar
3 tbsp golden syrup – I do love the tins for nostalgia value but the squeezy stuff is far less messy!
1 tsp mixed spice
250g gluten free oats – I use the Co-op oats as they are larger than brands like Nairns but you could use normal rolled oats if you are avoiding wheat rather than gluten
80g raisins – please double check your dried fruit doesn’t contain flour
Preheat your oven to 190c (170c for a fan oven)
In a medium saucepan gently heat the margarine, sugar and syrup. Stir regularly until the margarine has mostly melted but do not boil.
Remove the pan from the heat.
Pour in the oats and mixed spice and give a good stir until the oats are all sticky and glistening.
Stir in the raisins until evenly distributed.
Spoon the mixture into either a 12 hole silicon muffin pan on a baking tray (something like this would be perfect http://www.lakeland.co.uk/18443/Lakeland-Silicone-12-Hole-Muffin-Pan ) or a lined metal muffin pan.
Lightly press down the mixture and bake for 14 minutes.
Remove from the oven when golden and leave to cool in the muffin pan. Prepare for longing looks from any children in the vicinity as the sugary smell lures them closer.