Baking when gluten-free can often pose a bit of a challenge.
But this week, in honour of Coeliac Awareness Week, Flahaven’s have teamed up with Indy Power of The Little Green Spoon to create some Coeliac friendly treats using their Gluten-Free Oats.
Ready to whip up some gluten-free treats (which are equally delicious to anyone, even if you are not intolerant to gluten) this weekend?
SO yummy – and perfect to bring along as a snack in lunchboxes next week too!
Oaty Nutter Butter Cookies
Makes 10 | 30 minutes
Ingredients
60g Flahavan’s Gluten-Free Pure Irish Oats
65g coconut sugar
½ teaspoon vanilla extract
7g ground flaxseed
30ml nut milk
40ml melted coconut oil
60g ground almonds
½ teaspoon baking soda
¼ teaspoon salt
70g of nut butter
15ml of maple syrup
Instructions
Preheat the oven to 180’C. Line two large baking sheets with parchment paper.
Add Flahavan’s Gluten-Free Pure Irish Oats to your food processor or blender and blend on high until you have oat flour.
In a large bowl, whisk together the brown sugar, vanilla, ground flaxseed and nut milk until well combined.
Whisk in the melted coconut oil. Really work it in, continuing to whisk until completely smooth and combined.
Add the oat flour, ground almonds, baking soda and a pinch of sea salt and mix until well combined.
Roll the dough into small balls with your hands and then press them between your palms to flatten them into thin discs. Place them on the baking tray, with at least 2cm between them. I put 8-10 on each tray.
Bake for about 8 minutes until golden all over. Set them aside to cool on a wire rack.
When they’re cool, mix together the nut butter and maple syrup for the filling.
Place about a teaspoon of the filling mixture onto the centre of a cookie, then place another one on top and squish them together to spread out the filling. Repeat with all of the cookies.
Chocolate flapjacks
Makes 16
Ingredients
250g of Flahavan’s Gluten-Free Pure Irish Oats
110g of coconut sugar
75ml of maple syrup
1 teaspoon of vanilla essence
75ml of melted coconut oil
50g of dark chocolate
Instructions
Preheat the oven to 180’C.
Add 70g of Flahavan’s Gluten-Free Pure Irish Oats to your food processor or blender and blend on high until you have a fine oat flour.
In a large bowl, combine the oats, oat flour and a pinch of sea salt and mix well.
Add the maple syrup, coconut sugar, vanilla and a tablespoon of water to a small saucepan on medium heat. Whisk it often, keeping it on the heat until the sugar is completely dissolved and you have a smooth, glossy mixture.
While mixing, gradually pour the sugar mixture into the oats. Then pour in the melted coconut oil and mix well.
Press the mixture very firmly into a lined 8×8 inch baking tin. Make sure it’s very tightly packed in.
Bake for about 30 minutes, until golden all over. Leave to cool on a wire rack for about 20 minutes, then slice them.
Once sliced, melt the chocolate. Drizzle the chocolate over the bars.
