Low FODMAP and Gluten Free Chocolate Coated Flapjacks

This crazy lockdown has me baking like a mad woman! Baking has always relaxed and calmed me so baking during lockdown seems like the perfect solution – apart from the limited exercise and growing waistband! This recipe for Low FODMAP chocolate coated flapjacks was my latest experiment in lockdown so I thought I’d share it with you after so many of you asked for it.

One of my all time favourite traybakes has to be a traditional flapjack. Personally, I prefer a crunchy flapjack which I often find you don’t get when they are store bought. Even when you’re not looking for something gluten free or low FODMAP, supermarkets tend to offer a softer more chewy flapjack. While they’re tasty enough, my preference is definitely a bit of crunch.

So instead, I make them myself! Most flapjacks have a lot of golden syrup in their recipes which isn’t suitable if you’re following a strictly low FODMAP diet. I’ve actually found that I can tolerate a good amount of golden syrup after reintroduction but this recipe is safe to eat even in the elimination phase.

I’m also a sucker for anything with a bit of dark chocolate. So for a bit of variation and something different for this recipe than your average flapjack, I decided to make chocolate coated crunchy flapjacks. I wasn’t sure how well they’d work at first but they were amazing and the added chocolate only takes a few extra minutes but its 100% worth the extra time.

So anyway, enough of me talking! Now on to what you came here for – the delicious recipe for low FODMAP and gluten free chocolate coated flapjacks!

Low FODMAP and Gluten Free Chocolate Coated Flapjacks

You’ll need:

Method:

1. Set your oven to 180°c and line a square baking tray. I use a ceramic dish measuring 20cm by 15cm and tend to use a butter spray to line it. You could also add a strip of baking paper to make it easier to take out once baked. 
2. Melt together the butter, sugar and golden syrup on a low heat. Stir constantly to ensure your mixture doesn’t burn or begin to caramelise.
3. Once completely melted, take your mixture off the heat and measure out your oats. 
4. In a large bowl, combine the oats and your melted mixture together making sure that all the oats are coated with the sugary, buttery deliciousness. 
5. Spoon your mixture into your pre-lined baking tray. Press the mixture down into all corners and make sure you have a roughly even layer of oats throughout to ensure it bakes evenly. 
6. Bake in the middle of the oven for between 15-18 minutes depending on your oven. You want the flapjacks to be firm but not solid to the touch before taking out as they will harden as they cool (so bare that in mind so you don’t crack your teeth!)
7. Allow your flapjacks to cool – around 30-45 minutes should be enough.
8. Melt your dark chocolate in a pan over a low heat. Stir continuously to ensure it doesn’t start to burn. 
9. Pour over your flapjacks and spread out with a non cerrated knife or the back of a spoon until you have a smooth, even layer of dark chocolate. 
10. Cover with foil and allow to cool. I tend to cool mine on the bench instead of in the fridge because it makes it easier to cut the slices later on. 
11. Once cooled, cut into 6-8 pieces. At 6 slices for this recipe, the golden syrup portion remains low FODMAP. 
12. ENJOY – but don’t forget to send me a picture of your creation too!!

Thanks so much for reading my latest blog post on how to make Low FODMAP and Gluten Free Chocolate Coated Flapjacks. If you give this recipe a go, please don’t forget to tag me in your photos (@learningtolovelowfodmap) so I can see your creation or drop me a message over email or on insta to let me know how you got on!

Hope you love this recipe as much as I do! Stay safe and stay healthy!

Amy xx