The Home Economics Bit
Did you know?
Oats do not actually contain gluten. However, they do contain a protein that is similar to gluten called avenin which some people with coeliac disease are unable to tolerate. Oats are also commonly contaminated with gluten from wheat, barley and rye because they are often grown, milled or processed in the same environment. This is why oats and oat products that are NOT labelled as gluten free should always be avoided. For more information, visit Home – Coeliac UK.
Gluten Free Honeycomb Flapjacks
- 200 g butter
- 200 g demerara sugar
- 200 g honey
- 400 g gluten free porridge oats
- 50 g chopped nuts optional
- 350 g milk chocolate melted
- 4 Cadbury Crunchie bars roughly chopped
- Preheat oven to 180C/160C Fan and line a 9 x 9inch square tin with parchment paper.
- Add the butter, sugar and honey to a medium saucepan, and melt over a medium heat, stirring until all of the sugar has dissolved.
- Once the mixture has melted, remove the saucepan from the heat and stir in the gluten free oats and the chopped nuts, if using
- Transfer the flapjack mixture into the prepared tin, press down evenly, and bake in the preheated oven for 18-22 minutes until golden and crispy at the edges.
- Remove from the oven and leave to cool in the tin.
- Once cooled, melt the chocolate and pour over the top, and then sprinkle over and press in the chopped honeycomb pieces.
- Leave to set, then cut into squares.