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Ingredients


225g/8oz soft brown sugar

225g/8oz lactose/dairy free butter

2 tbsp golden syrup

350g/12oz whole oats

3 tbsp chopped ginger in syrup

110g/4oz lactose/dairy free chocolate chips














Method


Preheat the oven to 150C/300F/Gas 2.

Place the sugar, lactose/dairy free butter and golden syrup together in a saucepan and heat gently until the butter has melted, stirring occasionally.

Take the saucepan off the heat and stir in the oats, ginger and lactose/dairy free chocolate chips, mixing thoroughly.

Pour the mixture into a lined and lightly greased tin and press it out evenly using the back of a wooden spoon.

Bake in the centre of the oven for 40-50 minutes.

Allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars.

Leave the flapjacks in the tin until they cool, then remove.


Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Chocolate and ginger flapjacks
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