Chocolate Cherry Flapjacks
Chocolate Cherry Flapjacks, easy to make, delicious and simple to create a gluten free and dairy free version too.
Servings: 16 servings
Calories: 282kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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