Elderberry, hazelnut and nettle seed flapjacks (vg/gf)
Vegan and gluten free, these flapjacks are delicious and go down a storm on our courses. You can add different ingredients depending on what you have available.
Makes approx 16.
125g vegan butter
125g soft brown sugar
2 or 3 tbsp golden syrup (depending on how gooey you like your flapjacks.
250g gluten free oats
3-4 tbsp elderberries (dried or fresh)
2-3 tbsp chopped hazelnuts
2 tbsp dried nettle seeds
Preheat the oven to 180 degrees (fan) / 200 degrees or gas mark 6.
Melt the butter, sugar and syrup over a gentle heat.
Put the oats into a large bowl and pour over the melted ingredients. Mix well and then add the berries and nuts.
Grease and line a square or rectangular baking tray (approx 20cm square or thereabouts) with baking parchment. Pour the oat mixture into the tin and flatten with a metal spoon, pushing into the corners. Score the top with a knife to make 16 pieces and scatter with nettle seeds.
Bake for around 15-18 minutes or until the flapjacks are golden brown.
