Prep time: 15 mins     Baking time: 35 mins    Difficulty: Very Easy

My mom didn’t like flapjacks before she tried these. A lot of flapjacks are either a bit tough, or sweet but lacking in actual flavour…. not these. They’re rich, gooey, a bit crumbly and packed with dark brown sugar and butter!

This recipe is adapted from one by the UK’s honorary grandma, Mary Berry, however I’ve given it a substantial Limited Baker twist to the point where it’s only got one ingredient in common.

A couple of notes before we start: firstly, the use of gluten free oats and dairy-free spread in these means the flapjacks are usually a bit crumbly beneath their crust. If you find that too, don’t fret, you’ve not done anything wrong! Just be prepared to serve it in a few pieces! Secondly, if your householdis pro-gluten or pro-dairy you can absolutely substitute the allergy-safe ingredient with butter or regular oats. Normal oats have a little bit of gluten in, so we avoid them just to be safe; strictly speaking, kiddo should avoid all oats because of his limitations, so this is a once-in-a-while treat for us rather than a weekly bake.

Lastly, this is one of those recipes where you can mix and match what you put in them. I love a versatile recipe! In cold months you can mix in some dried apples and cinnamon, or some cranberries and Christmas spices, and when it’s warmer it works great with dried mango chips, dried berries, a layer of fresh jam in the middle or toasted nuts. Mix and match to find a favourite! Personally I love fat, slightly sour dried cherries and dark chocolate drizzled over the top…