Cranberry and Coconut Flapjacks (Dairy Free)
These Cranberry & Coconut Flapjacks are sweet & chewy, make a perfect mid afternoon snack & are also dairy free!They can also be easily adapted to be gluten free too… Delicious with a cup of tea!
Servings: 9 flapjacks
Calories: 317kcal
Ingredients
- 250 g ( 2 ¾ cups) Porridge oats Can be substituted for gluten free oats
- 50 g ( ½ cup ) Desiccated coconut
- 50 g ( ½ cup ) Cranberries dried
- 125 g ( ½ cup) Dairy free spread
- 125 g ( ⅔ cup) Brown sugar
- 3 tablespoon Golden syrup
Instructions
- Preheat your oven to 180 degrees / gas mark 4
- Mix the oats, cranberries and desiccated coconut together in a bowl.
- Melt the sugar, dairy free spread and golden syrup in a saucepan on. alow heat.
- Pour the wet mixture into the dry ingredients and stir well.
- Put the mixture into a 20cm x 20cm (8 inch) square ovenproof tin, pressing the mixture down well with the back of a spatula.
- Bake in the oven for 20 minutes.
- Once cooked, remove from the oven and allow to cool fully.
- Once fully cooled, slice into 9 squares.
Notes
Lauren’s Tips
Lining the Baking Tin: Line your baking tin with parchment paper before adding the mixture. This makes it much easier to remove the flapjacks once they’re baked and helps prevent sticking.
Even Spreading: When pressing the flapjack mixture into the tin, use the back of a spoon or a spatula to press it down evenly. This helps your flapjacks bake to consistently without any uneven spots.
Don’t Over Bake: Keep an eye on the flapjacks while they’re in the oven. They should be lightly golden around the edges. If you bake them for too long, they can become too hard once cooled.
Cool Before Cutting: Allow the flapjacks to cool in the tin before cutting them into squares or bars. They’ll firm up as they cool, making them easier to slice cleanly.
Note: This recipe has been tested in UK measurements and has not been tested in cups.
Nutrition
Calories: 317kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 98mg | Potassium: 156mg | Fiber: 4g | Sugar: 24g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
