Desserts & Baking

Gluten-and-dairy-free flapjacks

4
Easy
10 minutes
15 minutes
Wine/Spirit Pairing
Catherine Marshall Riesling 2019

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Ingredients

Method
    For the condensed milk:

  • 1 x 400 ml can coconut milk
  • 130 g sugar
  • For the flapjacks:

  • 100 g macadamia flour
  • 3 free-range eggs
  • 2⁄3 T maple syrup
  • 2 T olive oil
  • 1 t baking powder
  • 1 t vanilla extract
  • ¼ t sea salt
  • 2 T canola oil, for frying

Method

Ingredients

1. Preheat the oven to 180°C.

2. To make the condensed milk, combine the ingredients in a saucepan and simmer over a low heat until thick and caramelised.

3. To make the flapjacks, combine all the ingredients except the oil. Fry spoonfuls of batter in the canola oil over a low heat, turning when golden brown. Finish off in the oven for 5 minutes. Serve hot with the condensed milk.

Find more flapjack recipes here. 

Photographs: Jan Ras
Food assistant: Bianca Strydom

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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