RECIPE :: Flapjacks

(makes 15)

I have always loved flapjacks; they are simple but full of flavour, but commercial ones are based on oats which may or may not be safe for those that suffer from gluten intolerance (the jury is still out on it). So here is an adaptation to flapjacks by using quinoa flakes instead of oats. The recipe can be made with oats or even millet flakes.

Ingredients
Flapjack
300g of flour,
150g of quinoa flakes,
1tsp of salt,
200g of butter and
100g of sugar.

Banana centre
2 bananas,
½ tsp of cinnamon and
2tbsp of maple syrup.

Method
1) Pre heat the oven to gas mark 6 / 200C / 400F.
2) To make the flapjack; mix the flour with the quinoa flakes and salt.
3) Melt the butter over a low heat then mix in the sugar. Continue cooking until the sugar melts.
4) Mix in the sweetened butter with the quinoa.
5) To make the banana centre; puree the bananas, cinnamon and maple syrup until fully combined.
6) To assemble; take a 27 x 21cm baking dish and press down half of the flapjack mixture to cover the bottom of the dish. Place the banana mixture over the flapjack layer and spread evenly. Sprinkle the rest of the flapjack mixture over the bananas and flatten down to get a smooth top layer. Bake for 25 minutes.
7) Remove from the oven and leave to stand for 10 minutes. Cut the slices into it. After 1 hour remove from the tray.

Variations

Apart from using different flakes (oats or millet) you can put different fruit in the middle of the flapjacks.