Today I’m going share with you my Gluten Free Buckwheat and Peanut Butter Flapjack recipe.
I have been working on this recipe for a while, after a kind request from a friend who struggles to tolerate oats. The objective was simple: create a flapjack that looks and tastes like a traditional flapjack but that doesn’t contain any oats, not even gluten free ones.
I happily excepted the challenge because there are many Coeliacs who struggle to tolerate gluten free oats (despite the fact that they are considered to be okay) and there are many looking for an alternative that will work for them.
When I was looking for an oat subsitute I came across some gluten free Buckwheat flakes in my local health food shop; they are slightly paler in colour than oats but are similar in size and texture so I thought they would work well – If you think you can tolerate buckwheat then this recipe might be worth a shot.
It took a few attempts to get the recipe just right. The first attempt resulted in a flapjack that was so crumbly that I couldn’t even cut it into squares and the second attempt was a complete disaster when I accidentally over baked them and they turned out as hard as rocks – oops!
It was definitely third time lucky. The final attempt resulted in the perfect buttery, and chewy flapjack which didn’t crumble at the slightest touch – result!
I deviated slightly from the brief and used peanut butter which I know isn’t particularly traditional, but I love the flavour! If you’d prefer a more traditional flapjack or have a nut allergy you can miss out this ingredient and they will work just as well.
Free Buckwheat and Peanut Butter Flapjacks
Makes approximately 16 flapjacks
175g unsalted butter
2 tbsp crunchy peanut butter
2 tbsp golden syrup
150g soft brown sugar
300g buckwheat flakes
1. Preheat the oven to 150 degrees C/Gas Mark 2, then throughly grease and line a square tin (20cm x 20cm) with greaseproof paper.
2. Melt the butter in a large heavy bottomed pan over a medium heat. Once the butter has melted add the peanut butter, golden syrup and brown sugar then stir until the sugar has completely dissolved and you can no longer feel any grains scraping the bottom of the pan.
3. Add the Buckwheat flakes and mix until all the ingredients are fully combined. Spoon the mixture into the prepared tin, spreading it right into the corners and pressing it down flat with the back of a spatula.
4. Bake for about 20 to 25 minutes. The flapjack is ready when the top becomes a beautiful golden brown and is soft to touch – do not be tempted to bake it for longer; although the flapjack will seem too soft, it will firm up as it cools down.
5. Leave the flapjack to cool completely before cutting into squares (5cm x 5cm) – if you attempt to cut the flapjacks before they are properly cold they will crumble, so patience is definitely a virtue!
I hope you like this recipe and give it try!
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