I haven’t made flapjacks for ages so thought I wold share a more autumnal version using cranberries and orange. I’ve mixed in dried cranberries and used fresh orange juice and zest to get the maximum flavour. Feel free to swap the cranberries with sultanas if that is what you have in the store cupboard.
The most important thing about this recipe is the 2 hours cooling time in the tin after you baked them. I know sometimes you want to eat your baking straight away but to be able to cut them into nice squares then you need to be good and allow them to cool in the tin.
If you enjoyed this recipe I also have a few other flapjack flavours you can try out from pumpkin spiced, peanut butter, banana choc chip and pear.
Click here for recipe –> Gluten and Dairy Free Orange and Cranberry Flapjacks