I'm using coconut palm sugar to sweeten as it retains more minerals than regular refined sugar. Alternatively you could use jaggery (unrefined sugar cane) which comes in solid brown blocks. Like coconut sugar, jaggery contains more minerals than refined sugar and has a unique toffee-like taste. If using jaggery then it needs to be cut into small pieces and melted along with the butter.
Oats are a great source of B-vitamins, which support energy production in the body and they are a source of soluble and insoluble fibre, which helps to prevent constipation and lower excess cholesterol. They are rich in silica which supports healthy bone, hair, skin and nails.
There is a lot of butter in this recipe so keep this recipe as an occasional treat though and not as an everyday food. I am using grass-fed organic butter which is a source of fat-soluble vitamins (A, E and K).
2 cups gluten-free oats
1.5 cups coconut sugar
1.5 cups gluten-free self-raising flour
250g organic butter
1/2 cup raisins
1/2 cup sunflower seeds
1 tbsp date syrup or honey
1/2 tsp bicarbonate of soda
- Mix the gluten-free oats, coconut sugar and gluten-free self-raising flour in a bowl
- Add raisins and sunflower seeds to the oat mix
- On a low heat, melt butter in a pan then turn off the heat and mix in a tablespoon of date syrup or honey.
- Next add the bicarbonate of soda, which makes the mixture become frothy.
- Pour the butter mixture into the oat-mix and mix well. You may need a little water if the mixture is too dry.
- Now turn out the flapjack mixture into a lined baking tin.
- Using wet hands, press down firmly so that mixture has evenly spread out into the baking tray and is around an inch thick.
- Bake in a pre-heated oven (180C) for around 15-20 minutes or until the flap jacks are golden brown and firm to touch.
Leave to cool then slice up into bars
These flapjacks will last for around a week and can be frozen too. Plus you can vary the recipe by adding any dried fruit, nut or seed combination you prefer.