This flapjack is made using buckwheat and quinoa flakes as an alternative to oats. This makes them grain free. They are deliciously caramel in flavour, even more so because of the unsulphured apricots.
350 g Combined buckwheat flakes and quinoa flakes
200 g Butter or coconut oil
60 g Coconut sugar
100 g Blackstrap molasses
140 g Chopped unsulphured apricots
Heat the oven to 180 degrees centigrade (fan-assisted oven)
Melt the butter/oil, molasses and sugar in a saucepan over a low heat
Stir in chopped apricots and flakes
Spread this mixture evenly into a brownie tin ( I use a 12 hole brownie tin with dividers)
Bake for 15 minutes
Allow to cool in the tin then remove and enjoy!
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