Gluten-and-dairy-free flapjacks

Gluten-and-dairy-free flapjacks

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 15 minutes
  • Catherine Marshall Riesling 2019


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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