Check out this mouthwatering recipe @spamellaB has shared with you guys in the run up to Christmas!! Been tasked with the dessert for Christmas day and feeling disorganised and uninspired? Problem Solved! Errrmaahhgahhdd these flapjacks look gooooood!



  • 200g butter or dairy-free spread (I used Flora Free-From)

  • 4 tablespoons molasses (I used Meridian Foods)

  • 4 tablespoons coconut sugar (I used The Groovy Food Company)

  • 300g oats (I used Quaker gluten-free oats)

  • 50g oat flour

  • 1 heaped teaspoon ground ginger


For the caramel topping –

  • 4 tablespoons unsweetened chestnut puree (I used St Dalfour)

  • 2 tablespoons coconut sugar

  • 2 tablespoons butter or dairy-free spread

  • A few drops of vanilla extract or caramel extract (I used Foodie Flavours)

  • Pinch of sea salt

To decorate –

  • Dried cranberries

  • Pumpkin seeds

  • Macadamia nuts


Get baking!

  1. Preheat the oven to 180 degrees C and grease and line a square or rectangular baking tin with greaseproof paper.

  2. Place the butter/spread, molasses and coconut sugar in a small pan and heat gently on the hob to melt.

  3. Remove from the heat and stir in the oats, flour and ginger, mixing well to combine. Tip this mixture into your prepared tin and spread out evenly.

  4. Bake for 20 minutes until golden and firmed up.

  5. Meanwhile make the caramel topping: Gently melt the chestnut puree, coconut sugar and spread/butter and allow to bubble for a few minutes, stirring constantly to allow the sauce to thicken slightly. Whisk in the extract and sea salt.

  6. When you remove the baked flapjacks from the oven, pour over the hot caramel and spread over to cover.

  7. Scatter over your chosen dried fruits, nuts and seeds then leave to cool completely.

  8. Once cooled, cut into 9-12 squares and serve!

Keep any remaining flapjacks in an airtight container in the fridge for up to 3 days.

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