Recipes
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
These yummy squares from Briony Williams are naturally free of gluten as they contain oats rather than wheat flour
(15 votes)
Cook: 40 Mins
Serves: 16
Price: 22p per serving
Nutritional Information
Each 35g serving contains
Energy
455kj
109kcal
455kj
109kcal
5%
Fat
5.0g
5.0g
Med
7%
7%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
6.3g
6.3g
Med
7%
7%
Salt
0.02g
0.02g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
1301kj/311kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 4. Line a 20cm square baking tin with nonstick baking paper.
2
Put the syrup and soya spread in a pan. Heat on a low setting until melted.
3
Peel the bananas and mash in a mixing bowl. Add the cranberries, hazelnuts, oats and cinnamon; stir together.
4
Stir in the syrup mixture, tip into the tin and bake for 30 mins until golden.
5
Meanwhile, melt the white chocolate.
6
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.