Chocolate Cherry Flapjacks
Chocolate Cherry Flapjacks, easy to make, delicious and simple to create a gluten free and dairy free version too.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Tea Time
Cuisine: British
Keyword: Dairy Free, Flapjacks, Gluten Free, Vegan
Servings: 16 servings
Calories: 282kcal
Author: Glutarama
- 350 g gluten free porridge oats
- 200 g butter or butter alternative (I use Flora plant butter)
- 200 g light brown sugar
- 100 g golden syrup (corn syrup)
- 3 tbsp cocoa powder
- 200 g glace cherries
Preheat the oven to 180°C | 160°C Fan | 350°F | Gas 4
Line the bottom of a 20x20cm square tin with baking paper.
Into a large non stick saucepan add the butter, sugar and golden syrup. Place over a medium heat and stir until all the ingredients have melted.
In a large bowl, weigh out the oats (porridge, jumbo or a combination of both).
To the oats, add three tablespoons of cocoa powder and a 200g tub of glace cherries. Mix the ingredients to thoroughly combine.
Once the sugar and butter has melted, carefully pour over the dry ingredients and using a silicone spatula fold together to fully coat the oats and cherries.
Now tip the mixture into the prepared square tin and press down firmly to pack the oats down well making sure you pack the mixture tight into the corners.
Pop the tin into the oven and bake for 20-25 minutes. The flapjack will bubble a little at the edges when it's ready.
Remove from the oven, using a wet knife tease the flapjack from the edges of the tin (this will prevent concrete hard sticking later!)
Allow to cool completely in the tin before removing and cutting into 16 square portions.
Calories: 282kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 34mg | Fiber: 3g | Sugar: 23g | Vitamin A: 312IU | Calcium: 26mg | Iron: 1mg