Cranberry and Almond Flapjack

A really simple, but very tasty flapjack. See end of the recipe for advice on making it gluten free, dairy free, vegan or refined sugar free.

Cranberry and Almond Flapjack

Ingredients:

150g unsalted butter

50g demerara sugar

100ml honey

250g porridge oats

50g flaked almonds

30g chia seeds

50g dried, unsweetened cranberries

Method:

Grease and line a 20cm x 20cm baking tin and preheat the oven to gas mark 5 (or equivalent).

Put the butter, sugar and honey in a saucepan and warm over a low heat until the butter has melted and the sugar has dissolved.

Remove from the heat and stir in the remaining ingredients. Spoon into the baking tin and flatten the surface to smooth and compact the mixture (not too firmly).

Bake for 20 minutes or until the top is golden.

Leave to cool in the tin for 10 minutes, cut into 16 squares and wait until cold before removing from the tin.

Store in an airtight tin for up to a week.

A note on substitutions and ingredients:

For a dairy free version replace the butter with coconut oil or your favourite butter substitute.

To make it vegan replace the butter as for dairy free and use maple syrup instead of honey.

To make a version suitable for coeliac make sure to use oats that are labelled gluten free.

You can make a refined sugar free version by using coconut palm sugar in place of the Demerara.

It is possible to use an artificial sugar replacement, but personally I’ve never tried, so can’t comment on how successful the flapjacks would be.

 

 

 

 

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