I was recently approached by a colleague at work who has recently been told that she can no longer eat wheat and dairy. She remembered that I have my own blog about gluten free food and asked if I would come up with some gluten and dairy free recipes to inspire her.
After talking to my colleague it really got me thinking about people who are unable to eat wheat and dairy. I have always said that I would rather be gluten free rather than dairy free as I would miss chocolate too much! Over the next few months I am going to come up with some gluten and dairy free recipes for those who can’t eat either.
I strongly believe that no one should go without, and if a substitute to their once favourite food can be found then lets experiment and see what we come up with.
I love a baking challenge and having done lots of research on dairy free eating I have come up with a very simple and easy bake.
This gluten and dairy free flapjack is really sweet and moist and makes the perfect mid afternoon snack. Because it is make with gluten free muesli it is ideal for people who have to eat breakfast on the move.
What is great about this recipe is that you don’t have to make it dairy free if you don’t want to. Use regular butter and if you can’t find gluten free muesli you can use just oats. If you are not keen on the fruit then leave it out and add another 100g of oats instead.
200g dairy free margarine (sun flour spread)
300g golden syrup
200g gluten free muesli
200g gluten free oats
85g dried cranberries
1. Pre-heat an oven to gas mark 5, 180 OC
2. Melt the dairy free margarine and golden syrup over a medium heat.
3. Weigh out the other ingredients and put into a large bowl and line a 9 x 13inch swiss roll or roulade tin with baking paper.
4. Add the melted golden syrup and margarine mixtures to the oats, muesli and dried fruit mix. Mix together until all the dried ingredients are covered in the golden syrup and margarine.
5. Pour the mix into the lined swiss roll tin and press down into the tin. Bake for 40 minutes or until golden brown. Remove from the oven and leave to cool in the tin.
6. Once cool, cut into squares and serve with a nice cup of tea or these make great breakfast bars for people who don’t have time to make breakfast.
Happy gluten and dairy free baking 🙂