June 22, 2018 | Makes 16
- 75ml of Melted Coconut Oil
- 3/4 Cup of Coconut Sugar (110g)
- 75ml of Honey or Maple Syrup
- 1 Teaspoon of Vanilla
- 2 Cups of Whole Gluten Free Oats (200g)
- 1/2 Cup of Gluten Free Oat Flour (50g)
- 1/4 Teaspoon of Sea Salt
Everyone loves a good flapjack and these ones are so satisfying. They took me so much experimenting but I finally got bars that are easy to slice and don’t fall apart. I use a mixture of rolled oats and oat flour for a gorgeous texture but you can use quick oats instead if you have those.
Preheat the oven to 180’C. In a large bowl, combine the oats, oat flour and salt and mix well.
Add the maple syrup/honey, coconut sugar, vanilla and a tablespoon of water to a small saucepan on medium heat. Whisk it often, keeping it on the heat until the sugar is completely dissolved and you have a smooth, thin mixture.
While mixing gradually pour the sugar mixture into the oats. Then pour in the melted coconut oil and mix well.
Press the mixture very firmly into a lined 8 inch baking tin. Make sure it’s very tightly packed in.
Bake for 30 minutes. Leave to cool on a wire rack for about 20 minutes, then slice them. Leave them to cool completely.