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Gluten Free Flapjacks

With Brett McGregor

150g Butter unsalted    
110 g Demerara Sugar
55 g Golden Syrup    
250g gluten free oats, Ancient grain flakes, Cashew nuts, Slivered almonds, Coconut threads, Dried cranberries


Preheat oven to 190°C. Lightly grease a shallow tin measuring approximately 30 cm x 18.5 cm.

Melt the butter in a medium saucepan.  Add the sugar and syrup to the melted butter and heat through to slightly dissolve the sugar. Remove the pan from the heat and add the oats/grain mix. 

Spread the mixture in the tin and pat down to make sure it is even.

Bake for 25 minutes until just golden brown. As soon as you take them out of the oven score them into bars and leave in the tin to cool.