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Gluten Free Blackberry and Apple Flapjack
Prep time
Cook time
Total time
Easy gluten free blackberry and apple flapjack
Author: Jan Withington
Recipe type: Breakfast
Serves: 8
Ingredients
- 2 cups Bob's Red Mill Gluten Free Rolled Oats
- ⅓ cup Turbinado Cane Sugar
- 2 tablespoons maple syrup
- ½ cup butter
- ½ cup roasted sunflower seeds
- ¼ cup pumpkin seeds
- ⅓ cup roasted cashews, chopped
- 1 large granny smith apple, peeled and grated
- 2 cups blackberries, mashed
Instructions
- Preheat oven to 350 degrees F.
- Grease and line a 9 inch cake pan with parchment paper.
- In a large bowl, combine the oats, seeds, nuts and grated apple.
- In a small saucepan, melt butter, sugar and syrup over low heat. Remove from heat and pour onto the oat mixture. Gently mix to incorporate the ingredients.
- Press half of the mixture into the pan using a spoon or rubber spatula. Then top with the mashed blackberries.
- Finish with the other half of the oat mixture. Gently press with a spatula.
- Bake from 25 to 28 minutes or until the top is nicely browned.
- Let cool in the pan before serving. Refrigerate leftovers. Yum!
