Fabulous Flapjack update!!!!

Since my daughter was required to be gluten free,  on top of the dairy, soya and wheat restriction, we have struggled to find a way of making flapjacks which look "right" and hold together. After months of trials (with very willing taste testers!!) my wonderful mother (who used to teach Domestic Science and is a wonderful cook) has DONE IT!!!

We have adapted the recipe here for Zizzit's Flapjacks for coeliacs and gluten free diets. The method is pretty much the same, melt the sugar and syrup, stir in the dry ingredients etc, but the ingredient ratios and content has changed slightly as follows:-

Ingredients 

• 6 oz demerera sugar
• 2 dessert spoons of golden syrup
• 8 oz margarine (we found half Pure marge and half Stork block work best but this is not essential)
• 12 oz gluten free oats
• 2 desert spoons gluten free flour
• Plus we added some raisins and chopped apricots - optional but delicious!

Genius. Here's the proof....

Free From Chocolate Muffins

This recipe has corn and eggs in it, you can easily swap the eggs out with egg replacer though.

Ingredients

• 1 x 100g dark chocolate
• 3 1/2 oz (95g) instant polenta
• 1 x 100g pack blanched (ground almonds are fine too) almonds
• 3 1/2 oz (95g) butter or margarine
• 3 1/2 oz (95g) icing sugar
• 2 level tablespoons cocoa
• 3 large egg whites
• 1 -2 dessertspoons of milk (of your choice - almond?)

Method

• Whizz the polenta and almonds to a fine powder in a food processor.
• Melt the chocolate and margarine.
• Sift the dry ingredients into a bowl and beat the egg whites till stiff.
• Pour the chocolate mix into the dry ingredients and then stir together.
• Fold in the egg whites divide into muffin tins (the mix should fill the tins) bake for 16 -20 minutes at 200C or gm 6 until they are firm to the touch.