I won’t go into detail about the various ailments that have led me to trying to avoid sugar, dairy and wheat (or more specifically gluten, the protein found in wheat) lately. Basically, sugar and dairy give me spots and wheat makes me bloated. Suffice it to say, the vast majority of cakes all out of the question for one reason or another.
So I decided to try and invent a recipe for something that will satisfy the sugar craving that usually hits at about 3.30pm every day. By combining various recipes I found online and guesstimating quantities, I’ve come up with a flapjack that is dense, chewy and tasty. Because I used gluten free oats (I found them in the ‘free from’ section of my local big Tesco – I didn’t realise normal oats were often ‘contaminated’ with wheat) and olive oil rather than butter it’s definitely wheat and dairy free.
The only caveat I will make is that it isn’t technically sugar free. It uses just 80ml of honey, whereas some recipes call for up to 200g of sugar, plus syrup, equating to more than 20g of sugar per flapjack. Each of the dozen bars in my recipe contains less than 7g, which I find is a small enough dose not to have any dietary effect. And it’s definitely preferable to an afternoon impulse visit to the canteen, wherein all manner of sugar, dairy and gluten laden monstrosities await. Bake a batch of these – they’re so quick and easy – to take to work and keep the vending machine at bay all week.
300g gluten-free oats
80ml olive oil
50g pecan nuts, roughly chopped
1 tsp cinnamon
1 tsp ground ginger
Et voila, you’re done!