Gluten free, dairy free breakfasts. Option 7 – granola bars 1

I am not sure what the difference is between a flapjack and granola. I suspect they may be the same thing. Growing up (for me) flapjack used to be more of a tea time treat, but in recent years, I have spied ‘granola bars’ that look suspiciously like flapjacks, on sale in coffee shops as breakfast foods. 

From what I can see both are made from oats and fruits, which do appear in many breakfast cereals/dishes, so I am going to propose this recipe as another safe breakfast option for gluten free, dairy free kids. It has gluten free oats and from what I have read, oats are a great thing to eat at any time of day. I have also been told that dried fruits are a good source of iron, so although at first glance this might just look a bit like flapjack for breakfast, I think it is still better than a lot of boxed junk breakfast cereals. It is certainly more filling, serve it with my dairy free smoothie or some yoghurt and I reckon that is a pretty nutritious breakfast.

Here is my recipe.

200g Pure sunflower spread

1 dessert spoon ‘The Groovy Food Company’ organic virgin coconut oil

200g caster sugar

150g golden syrup

1 dessert spoon ‘The Groovy Food Company’ premium agave nectar (light and mild)

375g gluten free porridge oats

2 handfuls of sultanas and a small handful of chopped apricots

Heat oven to 180C. Lightly oil and line the base of a 20x30cm cake tin with baking parchment.

Melt the ‘Pure’ spread, sugar, coconut oil, syrup, agave nectar in a medium pan, over a medium heat, stirring until the sugar has dissolved. Remove from the heat and stir in the oats, sultanas and apricots.

Spread the mixture into the tin and bake for 20-25 minutes until golden. Cut into even sized bars and leave until cold. Turn out of the tin and cut into slices.

I got the porridge oats in the free from section of Waitrose and the agave nectar from the free from section in Tesco. The coconut oil was among all other cooking oils in the ‘normal’ aisles.

I added the coconut oil purely for flavour and because it melts so well at a high temperature. I was also running a bit low on Pure spread and thought I would improvise. I added the agave nectar just because I bought some the other day and haven’t had the courage to use it yet. It is a low GI sugar substitute, totally organic and I keep reading about it so thought I should try it. It tastes a bit more like honey than syrup but, it works. So you could leave both out and just add a bit more butter and a bit more syrup and I am sure the end result would be the same.

It is delicious and also doubles as a good snack to put in the kids lunch box, or for when you are out and about. Definitely worth a try.

baked flapjack

baked flapjack

 

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