Hello, it’s time for another recipe – Gluten and Dairy Free Ginger Chocolate Flapjacks. I made a bath of these in mid December. Unlike muffins and sponge cakes this traybake will still fresh for a good few days.
This recipe is really easy to make but there is one important step not to skip. Remember to leave your flapjacks in the tin until they are cooled. If you try to remove them from the tin immediately and cut them they can fall apart.
Other Cake Ideas
If you like this recipe for Gluten and Dairy Free Ginger Chocolate Flapjacks then you might like to try one of my other baking recipes:
- Treat yourself with my Chocolate Marble Cake (Gluten Free, Dairy Free)
- Go traditional with my Victoria Sandwich (Gluten & Dairy Free)
- Make some Spiced Carrot Cupcakes (Gluten Free, Dairy Free)
- Bake loaf cake with my recipe for Vanilla Loaf Cake (Gluten Free, Dairy Free)
More Recipes Please!
Like me, you may 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
Ginger Chocolate Flapjacks (Gluten Free, Dairy Free)
Preheat the oven to 180 oC
Place the dairy free spread, sugar, stem ginger and honey in a saucepan on a medium heat until melted and well combined
Stir in the gluten free oats
Press into a lined 7″ by 5″ tin
Bake in the oven for 20 minutes
Remove from the oven but leave in the tin and allow to cool
Drizzle with the melted dairy free dark chocolate and then cut into 8 bars