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Ingredients

200g dairy-free butter
200g brown rice syrup
100g molasses
100g coconut sugar
150g Mornflake Baking Oatmeal
200g self raising flour (gluten-free if necessary)
1 tbsp ground ginger
1 tsp mixed spice
1 flax egg (1 tbsp ground flaxseed with 3 tbsp water)
4 tbsp dairy-free milk

Method

Pre-heat the oven to 180c and line a 9×9 inch baking tin with parchment paper.

Melt the dairy-free butter, brown rice syrup, molasses and coconut sugar together in a pan over a low to medium heat. Once melted, remove from the heat.

Stir together the oats, flour, ginger and mixed spice in a large mixing bowl. Pour in the syrup mixture, followed by the flax egg and milk. Stir together well, then pour into the lined baking tin.

Place in the oven to bake for 40 minutes.

Leave to cool before slicing into 9 squares – it will get stickier the longer it keeps. Store in an airtight container for up to a week.