Cranberry, Pecan & Maple Syrup Flapjacks Recipe
This delicious, gluten free flapjack recipe features in our first book, Honeybuns Gluten Free Baking.
These are generously laden with pecans, and the maple syrup marries really well with both the pecans and the cranberries. It really is worth going to the effort of toasting the pecans.
If you don’t fancy making them yourself, head over to our online shop and buy our award winning Cranberry & Pecan Flapjacks.
makes:?15 pieces
health: gluten-free
cook: 23-27 minutes
store: 2 weeks in airtight container. Freeze well
185 g/6½ oz/generous ¾ cup butter, plus extra, melted, for brushing
115 g/4 oz/generous ½ cup light brown sugar
70 g/2½ oz/3½ tbsp golden syrup
3 tbsp maple syrup
½ tsp salt
150 g/5½ oz/generous 1¾ cups gluten-free oats
100 g/3½ oz gluten-free oat flour
100 g/3½ oz/1 cup pecan halves, toasted
50 g/1¾ oz/½ cup pecan halves, toasted and chopped
85 g/3 oz millet flakes
70 g/2½ oz/generous ½ cup dried cranberries
finely grated zest of 1 orange
½ tsp orange oil
topping
25 g/1 oz/3 tbsp dried cranberries
finely grated zest of 1 orange
3 tbsp maple syrup
Preheat the oven to 170°C/325°F/Gas 3. Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4 cm/12 x 9 x 1½ in baking tin. Pop the parchment in the tin and brush it and the tin liberally with melted butter.
Put the butter, sugar, golden syrup, maple syrup and salt into a saucepan and melt over a low heat, stirring every minute or so with a wooden spoon. Cook for 8-10 minutes, until all the sugar has dissolved (when the bottom of the pan no longer feels gritty, the mixture is ready). Don’t let the mixture boil or the flapjacks will be hard.
Put the oats, oat flour, halved and chopped pecans, millet flakes, dried cranberries, orange zest and orange oil into a large mixing bowl and stir. Pour in the melted butter mixture and stir well, using a rubber spatula. Ensure that all the dry ingredients are well coated.
Spoon the mixture into the tin and spread evenly, using a rubber spatula – you need to push it into the corners, but leave the surface fairly lumpy for a rustic effect. For the topping, scatter the cranberries over the surface, pressing them in lightly.
Bake for 15-17 minutes, until golden with slightly darker edges. It will be bubbling and quite soft when you take it from the oven, but will firm up as it cools. Leave in the tin to cool for 10 minutes, then transfer to a rack.
Mix the grated orange zest with the maple syrup and drizzle it over the flapjack while it is still warm. Cut up into 15 slices.
Make the most of your freezer
The uncooked mixture can be chilled in the fridge or frozen and then baked later – add another 5-10 minutes to cook from frozen.
Taken from the Honeybuns Gluten-Free Baking Book by Emma Goss-Custard, published by Pavilion. Recipe photography Cristian Barnett.
