Rachel Allen’s Peanut Butter Flapjacks: Adapted to be Gluten Free


I think flapjacks were the first thing I was allowed to bake on my own, sweet, chewy, goldenly delicious and simple to make they are a great introduction to baking for kids. Since being diagnosed celiac I have fallen out of the habit of making flapjacks because gluten free oats tend to be outrageously expensive however Aldi has recently expanded their GF range to include porridge oats at a fraction of the cost of other GF brands so I will be back to making flapjacks, granola, muesli and hearty bowls of porridge with abandon.

This weekend I was at a very lovely wedding where the guests were all housed in Yurts. There was no electricity in the Yurts just beautiful beds, oil lamps, candles and a wood fired stove and they were set in beautiful grounds. It was all very lovely and rustic but since we weren’t in a hotel and brunch wasn’t until 11.00am on the morning following the wedding I knew I would need something to keep body and soul together until breakfast so I made a batch of flapjacks and the morning after the wedding we snuggled up in bed, nibbling on the chewy cookies, sipping warm orange juice out of plastic cups, rehashing all the events of the day before and it was a very nice start to the day.

Rachel Allen’s Peanut Butter Flapjacks: Adapted to be Gluten Free


300g gluten free porridge oats
100g seeds
50g desiccated coconut
50g Doves Farm Gluten Free plain flour
200g butter
200g golden syrup
150g soft brown sugar
150g dried apricots, chopped
125g crunchy peanut butter
1 tsp vanilla extract

Preheat the oven to 160/gas 3/325f


• Line a swiss roll tin with baking parchment
• Place the butter, brown sugar and golden syrup in a saucepan and melt together over a low heat
• Stir in the chopped apricots, peanut butter and vanilla extract.
• Place the gluten free oats, sunflower seeds, coconut and gluten free flour in a large bowl and stir together.

• Pour the melted butter mixture into the dry ingredients and stir until thoroughly combined.
• Scrape the mixture in to the prepared tin and bake in the pre heated oven for 25 – 30 minutes or until golden and slightly firm.
• Allow to cool in the tin, then lift out on the paper and carefully flip the flapjacks over on to a cutting board face down. Peel back the baking parchment and cut into 18 squares.


These flapjacks are quite soft and chewy and very crumbly but they are delicious and store  well although I would stack them with squares of parchment paper between each slice as they will tend to stick together.


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