Ingredients


200g/7¼oz lactose free unsalted butter

200g/7¼oz demerara sugar

200g/7¼oz maple syrup

1 tsp cinnamon

400g/14¼oz porridge oats

50g/1¾oz gluten free flour

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased







Method


Put the lactose free butter, sugar, cinnamon and maple in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved.

Add the oats and gluten free flour and mix well. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick.

Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.


Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Maple & cinnamon flapjacks
*We recommend the help  of a registered dietician
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