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Gluten-and-dairy-free flapjacks

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

For the condensed milk:

1 x 400 ml can coconut milk
130 g sugar

For the flapjacks:

100 g macadamia flour
3 free-range eggs
2⁄3 T maple syrup
2 T olive oil
1 t baking powder
1 t vanilla extract
¼ t sea salt
2 T canola oil, for frying

Method

1. Preheat the oven to 180°C.

2. To make the condensed milk, combine the ingredients in a saucepan and simmer over a low heat until thick and caramelised.

3. To make the flapjacks, combine all the ingredients except the oil. Fry spoonfuls of batter in the canola oil over a low heat, turning when golden brown. Finish off in the oven for 5 minutes. Serve hot with the condensed milk.

Find more flapjack recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom