I had a big need to make flapjacks and really wanted to make a Christmas-themed variation, so I hope you enjoy this appley-cinnamon version. Feel free to leave out the raisins if you’re not keen… maybe add in some cranberries, some nuts or even chocolate chips!

These went down a treat at work, everyone got stuck in, so cut them up quite small and you’ll have lots of squares of flapjack to serve up at parties or to take in for christmassy work snacks too!

Ingredients115g Dairy Free Margarine (I used Asda’s Light Sunflower Margarine)
75g Light Brown Sugar
3 x Tbsp golden syrup
250g Gluten Free Oats
2 x Tsp ground cinnamon
2 dessert apples, washed and with the skins left on (I used Braeburns)
40g Raisins

For the Drizzle

The Juice of 2 x clementines (put the segments in a sieve and squish the juice out with the back of a spoon!)

150g Icing Sugar (sieved!)

Combine the two ingredients and leave to stand while you make the flapjacks.

Instructions

Preheat the oven to 190 C and grease a ‘brownie’ tin (that’s the only way I can think to describe the size, shape and depth!)

1. Put the butter or spread, sugar and golden syrup into a medium pan, heat gently until melted. Remove from the heat.

2. Stir in the oats and cinnamon.

3. Grate the apples into the mixture, add the raisins and stir together.

4. Pour the mixture into the prepared tin and smooth down with a spatula or the back of a spoon.

5. Bake for 35 minutes.
6. Remove from the oven and leave to cool in the tray.

7. Once cooled, transfer to a large, flat tray and drizzle the icing over the top.

8. Cut into chunks and put into the fridge to let the icing set or enjoy straight away! They will be quite soft and moist as the icing will absorb into the oats creating a really delicious clementine taste all the way through and the apple will keep the flapjacks moist too.

Enjoy!

Rubelle’s Moon