Live Well Gluten Free

www.coeliac.org.uk | 35 RECIPES • 100g butter • 100g maple syrup • 1 large free range egg • 500g Nature’s Path gluten free granola • 1 tsp ground ginger • 1 tsp ground cinnamon Berry granola flapjacks SPONSORED RECIPE Method 1 Preheat the oven to 180°C/160°C Fan/Gas Mark 4 2 In a small saucepan, melt the butter and maple syrup together until they begin to bubble. Remove from the heat and allow to cool slightly 3 In a large bowl big enough for all ingredients to fit in, thoroughly whisk the egg then pour over the granola, add the ginger and cinnamon and toss together until well coated 4 Once cooled, pour the butter and maple syrup mixture into the bowl, then mix everything together until it's sticky and well mixed 5 Line a 20cm square tin with parchment paper and then tip the flapjack mixture into it 6 Press the mixture into the edges and compact into a dense layer. It’s important to press the mixture down really well as this is what creates enough solidity to slice once it’s cooled 7 Place in the oven and bake for 20 minutes or until golden brown 8 Remove from the oven and lightly score the flapjack into 12 pieces, then allow to completely cool before cutting through. It may crumble if you try and cut it too early! The flapjack will keep in an airtight container for up to 5 days. This is a quick, easy and healthy recipe. We have reduced the extra sugar often used to bind flapjacks together and replaced with egg, which adds extra protein whilst still being deliciously sweet and satisfying. Great to wrap up for an on the go snack or with a dollop of Greek yogurt and berries for breakfast or even dessert! Contributor: @gabriellemasefield www.gabriellemasefieldchef.com Tip To make this recipe vegan, simply exchange the egg for 1 tbsp ground flaxseeds and 2 tbsp water mixed together and allowed to congeal.