Before starting the low FODMAP diet, I was always a keen baker. Inspired by my mum and grandma, who always bake delicious treats, I’m keen to try new recipes and share my love of baking! After an unexpected early finish at work I decided to bake a ridiculously gooey, melt in your mouth flapjack, incorporating some leftover dark chocolate chunks I had in the cupboard. As this recipe is particularly unhealthy, I’ve added a healthier (less gooey) alternative should you wish to try it instead!
200g butter (stork for dairy free baking)
200g light brown sugar
60g golden syrup
275g porridge oats (gluten free)
50g dark chocolate chips
Alternative ingredients for a healthier version:
130g light brown sugar
3 tbsp golden syrup
250g porridge oats
Preheat the oven to gas mark 4 / 180 degrees and line a tin with greaseproof paper (you can either use a square 20cm x 20cm baking tin for a thicker flapjack, or a longer roasting tray for a thinner version).
Melt the butter, sugar and golden syrup on the hob in a pan. Stir and watch carefully to ensure it doesn’t burn. Stir in the porridge oats and leave to cool.
Next, add the dark chocolate chips, leaving a few aside for sprinkling on the top. (I added these before it was completely cool and they melted… Although unintentional it tasted very nice!). Transfer the mixture to the tin, spread evenly (sprinkle the spare choc chips) and bake for 35 minutes.
Remove from the oven, and allow to cool for 10 minutes. It may look/feel soft when you first take it out the oven, but don’t worry – it just takes time to harden. Slice into pieces, it should make around 12 flapjacks, and enjoy with a cup of tea.