Vegan and gluten-free cranberry and white chocolate flapjacks
- 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
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.