Pack one of these gluten free cherry and almond flapjacks in your lunchbox, for when you need a natural energy boost on the go. Or enjoy with a cup of tea for an afternoon treat that’s naturally sweet and filling. The combination of almonds, oats and glace cherries tastes similar to a Bakewell tart. Delicious!
280g Mornflake Gluten Free Superfast Oats
100g dairy free butter
50g coconut sugar
40g almond butter
120g glace cherries, chopped
50g flaked almonds
½ tsp almond extract
Pre-heat the oven to 180°C. Line an 18cm square tin with baking paper.
In a large saucepan, add the butter, coconut sugar and almond butter. Melt over a low heat until combined then turn off the heat. Tip in the oats, chopped cherries, flaked almonds and almond extract. Stir until thoroughly combined.
Spoon the mixture into a lined baking tin, spread into the corners and smooth the top.
Place on the middle shelf of the oven and bake for 14 minutes until golden.
Remove from the oven and place on a wire rack. After 10 minutes, remove from the tin and leave to completely cool before slicing.
Store in an airtight container and eat within 4 days.