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Gluten Free Strawberry Flapjacks

Makes 15-25 squares dependent upon size

When strawberries are plentiful, or a little past their best, why not bake some of these fruity and gluten free summer flapjacks. Fresh raspberries or blackberries can be used as an alternative to strawberries.

Free from Gluten, Egg, Soya, Wheat, Nuts


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  1. Rub a little butter around the inside of a 15x20”/6x8” baking tray and pre-heat the oven.
  2. Slice the strawberries into a mixing bowl, add the caster sugar and lemon juice, stir to mix and leave to marinade.
  3. Put the oats, brown sugar, butter, flour, and syrup into a mixing bowl and mix together well.
  4. Tip half the mixture into the prepared tin, spreading it out evenly and press flat.
  5. Bake for 15 minutes.
  6. Remove from the oven and spread out the prepared strawberries over the oat base.
  7. Tip the remaining oat mixture evenly over the strawberries and gently pat it down.
  8. Bake for 35-40 minutes.
  9. Remove from the oven and, while still warm, slice into small or large squares and leave to cool completely.
  10. When cold slice again, remove the squares from the dish and store in a tin.


15x20”/6x8” baking tray and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes

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