Flapjacks

 

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These flapjacks are deliciously chewy, you could almost believe that these are super-healthy, if you just focus on the oats! 
175g butter
175g golden syrup 
175g muscovado sugar 
350g/12oz porridge oats
(I used gluten free oats for this recipe, but ‘regular’  rolled oats work just as well)
1⁄2 lemon, finely grated
zest pinch ground ginger 
50g chocolate drops

  • Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
  • Melt the butter in a medium pan over a low heat.
  • Brush a little on the baking paper.
  • Add the golden syrup and sugar to the butter and heat gently.
  • Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
  • Press the mixture into the tin and then sprinkle with chocolate drops. Bake in the oven for 40 minutes.
  • Remove from the oven and leave to cool for 15 minutes.
  • Turn the cooked mixture out on to a chopping board and cut into squares.

Recipe adapted from ‘ Flapjacks’ -Baking Made Easy by Lorraine Pascale

Peanut Butter Brownies- makes 16 squares

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These are very delicious and so easy to make.  They can we made with wheat flour, in which case, leave out the xanthan gum.

225g crunchy Peanut Butter
200g dark chocolate- broken into pieces
280g soft light brown sugar
3 medium eggs, at room temperature
100g gluten free self-raising flour
1 tsp. xanthan gum

  • Preheat oven to 160C fan/180C/ gas 4
  • Line a square baking tin with baking parchment.
  • Set aside 50g each of the peanut butter and chocolate and gently melt the remaining peanut butter, chocolate and the sugar in a pan, stirring occasionally.  This can also be done very gently in the microwave (approx. 30 second bursts).
  • Continue until the sugar has melted.
  • Take off the heat and beat in the eggs one at a time.
  • Stir in the flour and xanthan gum, and then pour into the tin.
  • Melt reserved peanut butter in the microwave for 45 seconds or in a pan until runny.
  • Drizzle over the brownie.
  • Bake in the oven for 30-35 minutes until it has formed a crust but the middle appears slightly undercooked.
  • Melt the remaining chocolate, and drizzle over the Brownie.  Cool in the tin, before cutting into squares.