This is a delicious almond flapjack recipe with a hidden layer of jam and dried fruit, finished off with an oat crumble. The incorporated dried cherries give a lovely chewy texture to these flapjacks while adding in an extra burst of cherry flavor.

Cherry Bakewell Flapjacks [Vegan, Gluten-Free]

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Calories

3240

Ingredients

  • 2 cups gluten-free oats
  • 1/2 cup of ground almonds
  • 1/2 cup of gluten-free plain flour
  • 2 tablespoons of almond extract
  • 2 tablespoons of maple syrup
  • 3/4 cup of vegan butter
  • 3 large tablespoons of cherry jam
  • 1 tablespoon dried cherries
  • More dried fruit and fresh fruit (optional topping)
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Preparation

  1. Pre-heat your oven to 355°F and line a baking tray with grease proof paper.
  2. Put the oats, ground almonds, and flour into a large mixing bowl.
  3. Melt the margarine and maple syrup together in a small saucepan on the hob.
  4. Pour into the dry mixture and mix together until combined, then stir in 2 tablespoons of almond extract!
  5. Spoon half of the mixture and firmly press into your lined baking tray. Make sure to get right into the edges.
  6. Spread 3 large tablespoons of jam over the oat layer and press in some of the dried fruit.
  7. Place the other half of the oat mixture on top of the jam and level with a cold spoon or your hands and firmly press.
  8. Pop the tray into the middle of the pre-heated oven and leave to bake for 20 minutes.
  9. Turn it around and bake for a further 5-10 minutes or until golden brown.
  10. Once golden brown, remove the tray from the oven and place onto a cooling rack to fully cool down!
  11. Slice the flapjack into squares and place them into the fridge and allow the topping to set.
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Notes

Keep stored in a sealed container in the fridge.

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Nutritional Information

Total Calories: 3,240 | Total Carbs: 351 g | Total Fat: 178 g | Total Protein: 68 g | Total Sodium: 1,283 mg | Total Sugar: 68 g Nutrition information does not include optional toppings. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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