Chewy ginger low FODMAP flapjacks. Sticky, crumbly, warm and golden. This recipe is so quick and easy and great to have in your back pocket for the holiday season – or any time for that matter. With guests popping in and out, Christmas cards being delivered and long countryside walks filling our afternoons, it’s wonderful to have a tin of these stashed on the side to share with friends or tuck in to yourself. Adapt the recipe to use any festive ingredients you’ve got on hand – throw in any lurking FODMAP friendly nuts or seeds, or you could drizzle any leftover dark chocolate over the top too…
I hope you love them and they become your go-to as they have done mine. Have a fantastic holiday season all! x
175g unsalted butter (lactose free or dairy free if needed)
1 tablespoon maple syrup
150g demerara sugar
1 teaspoon ground ginger
250g rolled oats (gluten free if needed)
75g stem ginger, chopped
Pinch of sea salt
Preheat your oven to 180C/fan 160C/gas 4 and grease and line an 8inch square tin with baking parchment.
Place the butter, maple syrup, sugar and ground ginger in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted. Remove from the heat and pour in the rolled oats, salt and chopped stem ginger. Mix together with a wooden spoon until thoroughly combined.
Turn the mixture into your prepared baking tray, spread evenly and push down with the back of your spoon. For chewy flapjacks, bake for 20 minutes, until a light golden colour. Bake for a bit longer if you like your flapjacks a bit more crispy.
Once baked, carefully run a knife round the edge of the tin to release the flapjack, leave for a few minutes, then cut into squares. Leave in the tin until nearly cold before re-cutting the pieces. The flapjacks will keep in an airtight tin for up to a week.