This flapjacks were inspired because a friend said I should make some cookies and I had a bag of gluten free muesli sitting in the cupboard. So I thought I would create some quick gluten free flapjacks! The recipe is so quick and simple to make, just take the gluten free muesli, add the liquids, mix and bake it in the oven for 20 minutes! It is a tasty and healthy snack that anyone can make within half an hour.
Makes 9 flapjacks
375g Gluten free muesli
1/2 tsp Cinnamon
2 tbsp Agave nectar
100g Rapeseed oil
100ml Filtered water
Preheat a fan oven to 180C.
Weigh out the muesli and add in into a bowl. Sprinkle on the cinnamon. Pour in the rapeseed oil, filtered water and agave nectar. Mix in well. Pour the mixture into a 9 inch square flapjack tray. Press down with a wooden spoon until the mixture is smooth and even all over.
Place in the oven and bake for 20 minutes.
Remove from the oven and leave to cool. Cut into 9 squares.
Store in an airtight container and eat within a week.
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.
100ml Filtered water
100g Coconut Oil
1tbsp Ground flaxseed
2tbsp Agave nectar
50g Pumpkin seeds
200g Gluten free oat flakes
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.