Gluten and Dairy Free Pumpkin Flapjacks

serves / makes 8
25 prep time
25 mins cooking time


The first of many of my autumnal pumpkin recipes. I love baking with anything that brings a natural sweetness and its own unique flavour and pumpkin puree is up at the top of my list of favourite ingredients. I used to always make pumpkin soup but lately the website has encouraged me to get more creative with naturally gluten and dairy ingredients hence the huge amount of pumpkin recipes you will see over the next few months – so sorry if you aren’t a fan!




  • 180g pumpkin puree
  • 120ml dairy free milk
  • 1 egg
  • 40g brown sugar
  • 30ml honey
  • 250g gluten free oats
  • 25g gluten free plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of nutmeg
  • 70g sultanas


  1. Preheat the oven to 180 oC
  2. Line a 8″ by 8″ traybake tin with tinfoil
  3. In a small bowl whisk together the pumpkin puree, milk, egg and honey
  4. In a large bowl stir together the oats, flour, baking powder, sugar, cinnamon, ginger, nutmeg and sultanas
  5. Pour the pumpkin mix into the dry ingredients and stir until well coated
  6. Press into the traybake tin
  7. Bake in the oven for 25 minutes
  8. Allow to cool completely before cutting into squares

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