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Gluten Free Mini Egg Flapjack

If you are one of the lucky ones like me who can tolerate gluten free oats, then you are on to a winner with flapjack. With it being Easter, I just had to use mini eggs in this scrummy golden syrup flapjack. You can use any gluten free oats, but for this one we used Delicious Alchemys.

Added 7th April 2020
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian

Ingredients

130g dark brown sugar
130g margarine
2tbsp golden syrup
250g gluten free oats (we used Delicious Alchemy Oats)
100g mini eggs + 12 mini eggs for the top
  • Preparation Time: 10 Mins
  • Cooking Time: 15 Mins
  • This recipe makes 12 pieces

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Place the sugar, margarine and golden syrup in a bowl and mix together, it can be quite stiff to mix but this is fine.

2. Add in the porridge oats, make sure it is well combined and all the oats are well covered in the sugar mix.

3. Place 100g mini eggs in a bag and hit them with a rolling pin to break them up, don't be too vigorous with them you still want some good chunks. Mix these into the oat mix.

4. Line a deep baking tray (about 6" square tin), press the oat mix firmly into the tray.

5. Place in an oven preheated to gas mark 6 and bake for 15 mins.

6. Once cooked remove from the oven and place 12 mini eggs evenly across the top, you mist do this while hot other wise they won't stick to the flapjack. Let the flapjack cool.

7. When warm but not completely cold, cut into 12 pieces.

Nutritional Information (Per piece)

Calories Carbs Fibre Fat Sugar Protein
273 34g 2g 13g 11g 3g

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