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The Guardian cook Supplement 30 Nov 2013

Guardian Cook 30 Nov 2013

The Guardian Cook supplement 30 November 2013

The Ten Best Oat Recipes

Hedgerow flapjack

Made with the last of autumn's blackberries, this traybake can be served as a soul-warming pud, or cooled and sliced for packed lunch treats. Frozen fruit also works well.

Makes 20 flapjacks
200g butter
120g light brown sugar
120g golden syrup
230g gluten-free oats
100g gluten free oat flour
100g whole toasted hazelnuts
100g chopped toasted hazelnuts
50g ground hazelnuts
½ jar blackcurrant jam
340g blackberries, plums or other seasonal fruit (fresh or frozen)

For the crumble topping
130g light brown sugar
150g butter, chilled and diced
70g gluten-free oats
70g gluten-free oat flour
70g sorghum flour or soya flour

Liberally brush a 30 x 23cm baking tin with melted butter.

Pop the butter, light brown sugar and golden syrup into a large saucepan on a medium heat, stirring every minute or so with a wooden spoon. It will take about 4-5 minutes for all the sugar to dissolve.

Put the oats, oat flour and the three types of hazelnuts into a large mixing bowl and mix together with a fork. Pour in the sugar mixture and stir well using a rubber spatula. Ensure that all the dry ingredients are well coated.

Spoon into the baking tray and spread around evenly – you need to create a moderately smooth surface and take care to push the mix into each corner.

Spread the jam over the base, then scatter with enough fruit to cover – the weight in the ingredients list is approximate depending on the fruit you choose. Bake at 190C/375F/gas mark 5 for 10 minutes.

Mix all the crumble topping ingredients in a large bowl then rub the butter into the dry ingredients using your fingertips, until it goes from a breadcrumb consistency to clumpy.

Scatter the crumble over the top of the fruit – it will look beautifully rustic with fruit visible in places – then bake again at 180C/350F/gas mark 4 for 15-18 minutes until light golden in colour. Slice into five short rows and four long columns, then serve.

Recipe supplied by Emma Goss-Custard,


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