I’m sure you will love my gluten free apricot flapjack recipe as much as we do. I love flapjack and it’s one of my kids favourites too.

It’s a great snack for giving longer energy as it’s made from oats. Plus this recipe is great for your tummy too. Gluten free and packed with healthy gut loving seeds.

Posts contain sponsored and affiliate links.

Cooking with Kids?

This is a great recipe to make with children. Get them to help with the weighing and measuring. Kids love to help mixing up the cake too. Just ensure caution is taken when placing in and taking out of the oven.

Is it Vegan?

This recipe is suitable for people following a gluten free diet and a vegan diet.

Do I need any specialist equipment?

No specialist equipment needed, but it works best in a square tin.

With the fantastic combination of oats, apricots and mixed seeds. Which include linseeds. You’ll find this is great snack for keeping your tummy happy if you suffer with coeliac or ibs.

Recipe

  • 100g caster sugar
  • 150g vegan margarine
  • 2 tbsp of Golden syrup
  • 200g porridge oats
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tsp linseeds
  • 75g of dried apricots, roughly chopped
  1. Preheat the oven to 150c / gas mark 2
  2. Melt the sugar, margarine and syrup over a low heat.
  3. In a large mixing bowl, place the oats, seeds and apricots.
  4. Pour over the melted sugar syrup.
  5. Mix well.
  6. Press into a square silicone baking tin.
  7. Bake for 30 minutes.
  8. Remove and allow to cool in the tin.
  9. Turn out when cold and cut into nine squares.

Gluten free apricot flapjack

Ingredients

  • 100g caster sugar
  • 150g vegan margarine
  • 2 tbsp of Golden syrup
  • 200g porridge oats
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tsp linseeds
  • 75g of dried apricots, roughly chopped

Instructions

  1. Preheat the oven to 150c / gas mark 2
  2. Melt the sugar, margarine and syrup over a low heat.
  3. In a large mixing bowl, place the oats, seeds and apricots.
  4. Pour over the melted sugar syrup.
  5. Mix well.
  6. Press into a square silicone baking tin.
  7. Bake for 30 minutes.
  8. Remove and allow to cool in the tin.
  9. Turn out when cold and cut into nine squares.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 221Total Fat: 15gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 11gCholesterol: 2mgSodium: 68mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 2g

Did you make this recipe?

if you make this recipe, tag me on Instagram so I can see!

© R Cartwright
Category: Baking

Don’t forget to Pin it for later!

Liked Gluten free Apricot flapjack?

You’ll love

15 Healthy breakfast ideas
I have to be in the mood for breakfast if I’m honest. I prefer to eat it later around 10 am and it has to be something nutritious and delicious. So instead of reaching for the nearest packet of cereal or popping a couple of slices in the toaster. I choose one of these 15 […]
15 healthy lunch ideas (gluten free)
Having spent much more time at home recently, I have become more focused on what I am eating for lunch. When I’m teaching I often grab anything to hand. Or opt for nothing at all. At home I can often be found hanging out at the fridge. Neither option is good for me. Which is […]
Craft with Cartwright
Lifestyle blog. Crafting my life.