Chewy ginger low FODMAP flapjacks. Sticky, crumbly, warm and golden. This recipe is so quick and easy and great to have in your back pocket for the holiday season – or any time for that matter.
With guests popping in and out, Christmas cards being delivered and long countryside walks filling our afternoons, it’s wonderful to have a tin of these stashed on the side to share with friends or tuck in to yourself. Adapt the recipe to use any festive ingredients you’ve got on hand – throw in any lurking FODMAP friendly nuts or seeds, or you could drizzle any leftover dark chocolate over the top too…
I hope you love them and they become your go-to as they have done mine. Have a fantastic holiday season all! x
- 175g unsalted butter (lactose free or dairy free if needed)
- 1 tbsp maple syrup
- 150g demerara sugar
- 1 tsp ground ginger
- 250g rolled oats (gluten free if needed)
- 75g stem ginger, chopped
- Pinch of sea salt
- Preheat the oven to 180C/fan 160C/gas 4 and grease and line an 8inch square tin with baking parchment.
- Place the butter, maple syrup, sugar and ground ginger in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted.
- Remove from the heat and pour in the rolled oats, salt and chopped stem ginger.
- Mix together with a wooden spoon until thoroughly combined.
- Turn the mixture into your prepared baking tray, spread evenly and push down with the back of your spoon.
- For chewy flapjacks, bake for 20 minutes, until a light golden colour. Bake for a bit longer if you like your flapjacks a bit more crispy.
- Once baked, carefully run a knife round the edge of the tin to release the flapjack, leave for a few minutes, then cut into squares. Leave in the tin until nearly cold before re-cutting the pieces.
- The flapjacks will keep in an airtight tin for up to 10 days.
P.S. I love seeing what you guys are making, so please keep tagging me in your posts with #shecanteatwhat and #fodmapfriendlykitchen!