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Gluten free berry flapjacks

Fancy a guilt-free treat? Try these gluten free berry flapjacks.

Makes: 24 barsPrep: 15 minutes, plus cooling timeCook: 35 minutes, plus sweet potato cooking time

IngredientsFruit compote:400g frozen or fresh blueberries mixed with 2 tbsp water1 tsp ground cinnamon1 tbsp maple syrup

Flapjack:50g butter or coconut oil2 tbsp maple syrup175g Nestle Go Free Corn Flakes75g gluten free oats 50g gluten free self-raising flour60g shelled roughly chopped pistachio nuts (optional)300g sweet potato or pumpkin puree2 ripe bananas, mashed

Method:1. Preheat the oven to 190C/gas 5.2. Place the blueberries in a pan with the cinnamon and maple syrup. Cook gently over a medium heat for 15 minutes, or until cooked down and sticky. Allow to cool.3. For the flapjack: Melt the butter (or coconut oil) and maple syrup together in a saucepan.4. Mix Go Free Corn Flakes, oats, flour and pistachios (if using) in a bowl, pour over the melted butter mixture, stir in the sweet potato puree and bananas and mix well until fully combined.5. Spread half the mixture evenly into a 24 cm x 8 cm greased and lined baking tin and press down firmly to make a thin layer. Spread the cooled blueberry compote evenly over the top and the carefully spread the remaining mixture over the top.6. Bake for 20 minutes. 7. Leave to set for 10 minutes, then cut into 24 small bars while still warm. Allow to cool completely.

Tips- Try using Go Free Honey Corn Flakes and replace the maple syrup with honey.- Use leftover cooked sweet potatoes, or boil small cubes in their skins in water, roast in the oven or pierce and microwave until tender. Mash until lump free with a fork.- Stir in a handful of seeds (e.g. sunflower, pumpkin, chia or flax seeds) with the cornflakes.- Use frozen or fresh fruit of your choice, rhubarb, raspberries, mixed berries or apple work well.

These recipes were made using gluten free products. If following a strict gluten free diet always check the allergen warning on product ingredients list before purchasing.

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Weekdays 9am