Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Orange and Cranberry Flapjacks.
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.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Cranberry and Orange Flapjacks then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Orange and Cranberry Flapjacks (Gluten & Dairy Free)
Ingredients
Instructions
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Preheat the oven to 180 oC
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Grease and line a 6” by 6” traybake tin
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Place the dairy free spread, brown sugar, syrup, orange zest and juice and cinnamon in a small pan over a medium heat
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Heat until melted and well combined
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In a large bowl mix together the gluten free oats, cranberries and melted syrup mixture
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Press into the traybake tin and bake for 20 minutes
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Leave to cool in the tin for 2 hours
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Cut into squares
