Gluten Free Oat Flapjacks

Enjoy these tasty gluten free oat flapjacks! They make a great healthy snack or a quick breakfast! Having discovered recently that I can eat oats if they are gluten-free without having a reaction, I’m thrilled to be able to make this vegan version of these tasty flapjacks that I used to make years ago, replacing the butter with coconut oil.

gluten free oat flapjacks gluten free oat flapjacksgluten free oat flapjacks

Makes 9

 Ingredients

100g               Dates

100ml             Filtered water

100g               Coconut Oil

1tbsp              Ground flaxseed

2tbsp              Agave nectar

50g                 Almonds

50g                 Pumpkin seeds

200g               Gluten free oat flakes

Instructions

Soak the almonds and pumpkin seeds overnight.

Preheat the oven to 180C.

Chop the dates and add to a pan with the water. Simmer until the dates are soft.

Now add the coconut oil and allow to melt. Add the agave nectar and mix in.

Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.

Finally pour in the oat flakes and mix thoroughly.

Pour the mixture into a square baking tray and press down firmly with a wooden spoon.

Bake in the oven for 20 minutes.

Remove and leave to cool. Now cut into 9 pieces.

Store in a cool, dry place and eat within a week.

Gluten Free Oat Flapjacks

Yield: 9 Flapjacks

Gluten Free Oat Flapjacks

Ingredients

  • 100g Dates
  • 100ml Filtered water
  • 100g Coconut Oil
  • 1tbsp Ground flaxseed
  • 2tbsp Agave nectar
  • 50g Almonds
  • 50g Pumpkin seeds
  • 200g Gluten free oat flakes

Instructions

  • Soak the almonds and pumpkin seeds overnight.
  • Preheat the oven to 180C.
  • Chop the dates and add to a pan with the water. Simmer until the dates are soft.
  • Now add the coconut oil and allow to melt. Add the agave nectar and mix in.
  • Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.
  • Finally pour in the oat flakes and mix thoroughly.
  • Pour the mixture into a square baking tray and press down firmly with a wooden spoon.
  • Bake in the oven for 20 minutes.
  • Remove and leave to cool. Now cut into 9 pieces.
  • Store in a cool, dry place and eat within a week.
  • http://www.katesvegancooking.co.uk/2015/05/02/gluten-free-oat-flapjacks/

    5 thoughts on “Gluten Free Oat Flapjacks

    1. These look great. I cannot eat almonds, what do you recommend as a substitute? I have plenty of walnuts and pecans in the fridge I could try, but I would love your opinion!

      1. Thanks! I would recommend walnuts. I’m sure pecans would go well also. Thanks for asking my opinion! I hope they turn out well!

    2. Very nice Flapjacks. I liked them a lot. Just added ground cinnamon to the oats, came out delicious. Probably the nicest Flapjacks ever made. Thanks for sharing Kate.

      1. Thank you for your comment Seema! It means a lot! I really like these flapjacks too and make them regularly. The cinnamon sounds like a nice addition to the flapjacks! Will have to try it!

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