My Easy chocolate flapjacks are gluten free and vegan, and only require a handful of ingredients! The perfect sweet treat using mainly store cupboard ingredients, and drizzled in chocolate. The great part is how adaptable they are, you can add chocolate, seeds, sultanas, cranberries, apricots or anything you fancy! If you do make them don’t forget to tag me in your photos over on social media.
You will need:
120g demerara sugar
2 tbsp golden syrup
170g dairy free spread
350g gluten free porridge oats
Around 120g dairy free chocolate
Optional: 30g dairy free white chocolate (for drizzling)
Pre heat your oven to 180°C and grease & line a 20cm square baking tin.
Add your dairy free butter, golden syrup and sugar to a saucepan and gently melt on the hob (stirring regularly) until the butter is melted & the sugar is dissolved.
Add your oats and stir well, ensuring they are all coated.
Stir in around 90g of your dairy free chocolate (cut into chocolate chunks). Pour the mixture into your greased tin and press down with the back of a spoon until packed in and level.
Bake for around 30-35 minutes or until golden brown on the top. Remove from the oven and wait for them to fully cool before removing from the tin (this helps them to set and stops them from breaking).
Once cool remove from the tin, drizzle with the rest of the melted chocolate (and the white chocolate if you have this too), cut into pieces and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice