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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Dairy-free Recipes » Oat Free Flapjacks (Paleo, Gluten Free, Dairy Free, Refined Sugar Free)

25th June 2015 ·

Oat Free Flapjacks (Paleo, Gluten Free, Dairy Free, Refined Sugar Free)

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Gluten Free Vegan Recipes· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

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These oat free flapjacks were created in response to a reader wanting a flapjack she could eat when avoiding oats. With a little tweak they can be made suitable for those on a paleo diet too.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.


Nutty alternative to flapjacks

The story behind these oat free flapjacks

As I sit at my laptop typing this I am eating my latest soup.

Soup is something that I never blog the recipe for.  In my head it is the simplest thing in the world and I never follow a recipe to make it.  Instead I opt for the ‘chuck it all in and see how it turns out’ approach.  I also can’t abide the thought of eating cold soup and therefore no photographs ever get taken!

Today’s is particularly good.  Creamy and rich with a beef bone marrow and chicken stock base, cauliflower, courgette, red pepper and carrot.  It must contain almost all of my ‘5 a day’ and is deeply satisfying.

Now last week (or was it the week before…where does time go?!), a reader made my very popular banana and date flapjack recipe using rice flakes since she cannot tolerate oats.

Now, you all know how I feel about rice but I know how many coeliacs also cannot tolerate oats (Roo couldn’t for a while).  So whilst in a Twitter conversation with said reader, Elizabeth Price, I decided to commit to making a ‘flapjack’ recipe without oats.

In fact, whilst I sat and typed, inspiration struck and at 9pm I raced to the kitchen to create them (missing the start of Jonathan Strange I may add!).

Within 30 minutes I had the resultant treats and the house smelt divine!

Oat free flapjacks made with nuts, chocolate and coconut.

I promised Elizabeth I would share the recipe as soon as possible so here it is!  An extra one for you this week!

Oat free chocolate and coconut flapjacks

Although not really a flapjack (well…you can’t call something with no oats a flapjack), it is flapjack like.

These oat free flapjacks got the thumbs up from everyone who tried them and they didn’t last too long.

I would suggest keeping them in the fridge in the warm weather.

Oat free flapjacks. The perfect alternative for those who can't eat oats.

Pin the recipe for future use

And as always, if you make them please share photos on your favourite social media site with the #freefromfairy.  I love to see my recipes being used.

Oat free flapjacks; Chocolate & Coconut Flapjacks

Oat Free Flapjacks (Gluten-free, Dairy-free, Egg-free, Refined Sugar-free, Soya-free, Paleo option)

These oat free flapjacks were created in response to a reader wanting a flapjack she could eat when avoiding oats. With a little tweak they can be made suitable for those on a paleo diet too.
4.80 from 5 votes
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Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings 8
Author Vicki Montague, the Freefrom Fairy

Ingredients
 
 

  • 200 g nuts - of your choice
  • 115 g ripe banana - roughly chopped
  • 55 g coconut oil - melted
  • 1 tbsp cacao powder - or cocoa
  • 1 tbsp honey - or more to taste. You could use maple syrup if you're vegan
  • 50 g buckwheat - the whole groats OR if paleo replace with same quantity of nuts
  • 20 g coconut flakes - or desicated coconut if you don't have the flakes

Instructions
 

  • Place the nuts into a food processor or hand held chopper and whizz until coarse...or continue until fine depending on the texture you want to have
  • Add the banana, melted coconut oil, cacao and honey and whizz until combined
  • Transfer the mixture into a clean bowl
  • Finally stir the buckwheat groats and coconut flakes (or desicated coconut) into the mixture
  • Press into a greased or lined tin measuring approx. 25cm x 15cm and bake in a pre-heated oven at 200 degrees (180 degrees fan, gas mark 6) for approx. 20 minutes or until golden

Notes

Nutrition data for guidance only

Nutrition (Approx)

Calories: 268kcal | Carbohydrates: 17g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Sodium: 4mg | Potassium: 253mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 18mg | Iron: 1.3mg
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Next Post: Decadent Gluten-free Chocolate Slice »

Reader Interactions

Comments

  1. Rosemary says

    15th February 2019 at 8:17 pm

    These look lovely, thanks for the recipe.

  2. Mel says

    28th June 2015 at 11:28 pm

    Oh these looks amazing, Vicki. I love anything with nuts in! Gorgeous photos, too. I bet you’re having fun with your new camera xx

    • Vicki Montague says

      1st July 2015 at 12:14 pm

      I love my new camera! Just need a bit more practice though!

  3. Kate - glutenfreealchemist says

    28th June 2015 at 11:14 pm

    Mmmmmm….. these look amazing! Maybe not actually a flap jack, but they look incredibly delicious and healthy!
    I have never used buckwheat groats….. Not sure I have ever seen them…..
    I’m like you with soup…… Not sure I have ever followed a recipe either!

  4. Nóri | ingeniouscooking.com says

    28th June 2015 at 6:00 pm

    It’s always great to have some bars like this around. Lovely photos, by the way! 🙂

    • Vicki Montague says

      1st July 2015 at 12:15 pm

      Thanks so much Nori!

  5. Kyra @ Vie De La Vegan says

    27th June 2015 at 1:20 pm

    These look sooo good, Vicki. I love it when inspiration strikes just in time for dessert 😉 (also, my method for making soup is pretty much the same as yours – just chuck everything in and hope for the best, hahaha)

    • Vicki Montague says

      1st July 2015 at 12:15 pm

      I’m glad I’m not alone in the bung it in and see how it turns out method of cooking!!!

  6. Emma says

    26th June 2015 at 8:30 pm

    What a great idea! They look really yummy. I’ve never heard of buckwheat groats. #freefromfridays

  7. Nicola Young says

    26th June 2015 at 12:53 pm

    I agree, they do look lovely. I haven’t used buckwheat groats before. Must try.

    • Vicki Montague says

      27th June 2015 at 12:05 pm

      They are great! Especially in savoury dishes…look at my buckwheat and millet pilauf. Delicious!

  8. Vicki Montague says

    26th June 2015 at 11:33 am

    Let me know what you think!

  9. Vicky says

    25th June 2015 at 11:12 pm

    5 stars
    These look beyond delicious! Great recipe Vicki!

    • Vicki Montague says

      26th June 2015 at 11:33 am

      Thanks Vicky!

  10. Tabitha says

    25th June 2015 at 7:10 pm

    These really look divine and such beautiful photographs. Your soup sounds lovely and an j
    Interesting combo of ingredients and flavours. I’m a big fan of blogging soup. Some of the simplest foods are the greatest (in my opinion!)

    • Vicki Montague says

      26th June 2015 at 11:33 am

      Ah thanks Tabitha! The soup was lovely. Perhaps today I will actually take a photo and blog the recipe!!! I have a different one every day!

4.80 from 5 votes (4 ratings without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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