I made these ever so easy flapjacks yesterday using gluten free oats. The flavor of dates and lemon is divine and these are soft flapjacks, the melt-in-your-mouth type. Instead of sugar I used carob syrup made from the recent new harvest in the village but if it is not available where you live use molasses or golden syrup. I tried these with honey some time ago but the mixture did not bind as well and they were too crumbly. It needs the properties of a sugar based syrup for a good finish.
You will need:
2 tablespoons carob syrup (molasses and golden syrup are also fine)
350g gluten free oats
200g dates, chopped
1 lemon, grated rind only
20cm 8 inches square baking tray or equivalent
Preheat oven to 180C.
Cover your baking dish with baking paper
Place the butter and syrup in a saucepan over low heat until it melts. Do not boil.
Add the oats and chopped dates and grated lemon rind.
Stir and mix until it is consistent.
Transfer to the tin and press down until you have a very compact mixture. Put lots of pressure, thats the secret of having good looking flapjacks.
Bake for 25 minutes
Remove from oven and allow to cool.
Pull the whole piece out as it is on the baking paper amd place on a large cutting board. With a sharp knife cut the pieces in equal sizes according to your preference.
Cut as much as you need as you can store the rest uncut until you require it. This keeps it fresher and more moist.
They keep in an airtight container for up to a week.
Oats are so rich in protein and high in gum content, a great source of dietary fiber.