Cranberry-white-choc-flapjacks

Vegan and gluten-free cranberry and white chocolate flapjacks

These yummy squares from Briony Williams are naturally free of gluten as they contain oats rather than wheat flour

By , 24 April 2019

(5 votes)

Vegan and gluten-free cranberry and white chocolate flapjacks
  • Prep: 10 Mins
    Cook: 30 Mins
    plus cooling

  • Serves: 16

Nutritional Info
Each 35g serving contains
  • Energy

    455KJ

    109KCAL

    5%
  • Fat

    5.0g

    med

    7%
  • Saturates

    1.1g

    med

    6%
  • Sugars

    6.3g

    med

    7%
  • Salt

    0.02g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 1301kJ/311kcal.
Ingredients
  • 2tbsp maple syrup
  • 50g dairy-free soya spread
  • 2 ripe medium bananas
  • 40g dried cranberries
  • 50g hazelnuts, chopped
  • 150g gluten-free jumbo rolled oats
  • ½tsp cinnamon
  • 25g pack Asda Free From White Chocolate Buttons
Method
  • Preheat the oven to 200C/180C Fan/Gas 4. Line a 20cm square baking tin with nonstick baking paper.

  • Put the syrup and soya spread in a pan. Heat on a low setting until melted.

  • Peel the bananas and mash in a mixing bowl. Add the cranberries, hazelnuts, oats and cinnamon; stir together.

  • Stir in the syrup mixture, tip into the tin and bake for 30 mins until golden.

  • Meanwhile, melt the white chocolate.

  • Remove the flapjack from the oven and cool in the tin for 15 mins. Drizzle with the white chocolate, allow to cool fully, then cut into 16 pieces to serve.