Monday is baking day here at Kaela's HQ. I struggle at times with the gluten free baking so when I find a recipe tweak that works, I feel I have to share.
The traditional original recipe said 50 minutes. I found that this was too long for my gluten free version. The juice from the plums plus the added sugar mean't they were slightly overdone around the edge...still gorgeous all the same!
450g of chopped plums
350g melted butter
300g light muscovado sugar
300g gluten free porridge oats
140g gluten free plain flour
50g of ground almonds
3 tablespoons of golden syrup
1 teaspoon of mixed spice
Grease a 20cm x 20cm baking tin. Preheat oven to 180º for a fan oven. In a baking bowl put the plums, 50g of the sugar and the mixed spice. Mix through and leave to macerate.
Melt the butter gently in a saucepan. Mix together the sugar, porridge oats, almonds, and sieved sugar. Stir in the butter and golden syrup until it makes a soft, loose flapjack mixture.
Press half the mixture into the baking tin. Spread the plums on top to make an even layer. Press the remaining flapjack mixture on top of the plums. Make sure the mixture goes to the sides of the tin and covers the plums.
Bake for 45-50mins until a dark golden colour and starting to crisp around the edges. Leave to cool and cut into 18 flapjack bars.
They will keep for two days in airtight container. Or if your house is anything like mine they won't last the two days :)