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Gluten-free linseed flapjack recipe flaxjacks.

Linseed Flapjacks

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baking, Breakfast, Dessert, Snack
Cuisine Breakfast, Gluten free, Wheat-free
Servings 14 Bars

Ingredients
  

  • 470 g Flax Farm Linseed Porridge (gluten-free)
  • 280 g Butter or 225g oil and 55ml water
  • 210 g Caster sugar or alternative (if using erythritol use a bit less than you would sugar
  • 70 g Gold-syrup or alternative
  • 10 g Flax Farm Whole Linseed optional
  • 5 ml Water

Instructions
 

  • Melt butter (or oil)
  • Add all ingredients together thoroughly
  • Turn out into a baking tray (8s12 or 7 x14 approx) lined with silicone non-stick baking parchment. Gently level.
    Cauliflower turmeric linseed bread
  • Top with whole seeds
  • Bake at 160 for 20-30 minutes or until just forming a slight skin when touched, don't over-cook.
  • Allow to cool. Slive into 12-16 bars or more. Store in a cool dry place for up to three weeks or freeze for up to ten weeks.