serves / makes 9 bars
20 prep time
20 mins cooking time



  • 145g dairy free spread
  • 50g brown sugar
  • 3 tablespoons honey
  • 235g gluten free porridge oats
  • 150g dairy free dark chocolate


  1. Preheat the oven to 180 oC
  2. Place the dairy free spread, sugar and honey in a saucepan on a medium heat until melted and well combined
  3. Stir in the oats
  4. Press into a lined 6″ by 6″ tin
  5. Bake in the oven for 20 minutes
  6. Remove from the oven but leave in the tin and allow to cool
  7. Melt the dairy free chocolate and pour over the flapjack
  8. Allow to set then remove from the tin and cut into 9 bars


  1. I make flap jack every couple of weeks it’s a recipe my daughter in law gave me from NZ . I add lots of different things to vary it. Seeds, dried fruit, crystallised ginger and I don’t put chocolate on it. I put it in a show and it came second. I also use coconut oil instead of dairy free spread. It’s very popular with my friends and family. If you would like it I’ll send it to you. I have your book and have tried some recipes and they’re great.

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