Cally Festival Crispy Chocolate Flapjacks

Cally Festival Crispy Chocolate Flapjacks

The Cally Festival was so much fun but after a sleepless night getting everything ready for the big day, myself and Mrs NMFS are exhausted! We were so pleased to meet so many nice people and the comments we received on the day were such a lift. It was nice also to show that gluten-free cakes are as tasty as anything else and also that you do not need too much sugar!

We were buoyed by the reaction and would consider showcasing our produce again and we might even consider offering cakes to order. Compared to other gluten-free cakes on the market, people were surprised at how we undercut the prices of non-gluten-free cakes so we will continue to be competitive with our prices. Please feel free to contact us if you have any requests!

Ingredients:

175g dairy free margarine

200g golden syrup

150g light muscovado sugar

350g gluten free porridge oats

1 lemon, finely grated zest

1 tsp ground ginger

100g milk chocolate chips

50g gluten-free corn ball cereal

Preheat the oven to 160C. In a large saucepan, melt the margarine, syrup and sugar together. Then add the oats, lemon zest and ground ginger and leave to cool for a few minutes.

When cool add the chocolate and corn balls and pour into a lined and greased 30x20cm baking tray.

Pop into the oven for 35 minutes until pale golden brown.