The name of these gluten-free flapjacks is the result of a bit of banter between my 22 year old nephew and I about finding the right acronym for his condition ! Being gluten-free is undoubtedly a constraint and sometime can be felt as a bit of a stigma, but it is not as complicated to cater for as I first thought and because our nephew is staying with us in London at the time of this writing, I have had to extend my repertoire of coeliac-friendly recipes and this is one of the first that I tweaked for him. So here is the harbinger probably of a series of gluten-free meals that I will try and share with you.
Whether you are intolerant or not – and the figures here differ from 10 per cent to may be 40 per cent of the population!-, eating a diet lighter in gluten is possibly not a bad habit. It seems to me that we are generally having far too much of it and from food not necessarily associated with wheat! Did you know Malt vinegar, most soy sauces and many industrial products including sausages contain gluten?!
- Butter, 100g
- Rapeseed oil, 2 tbsp
- Treacle, 1 tbsp
- Porridge oats, 200g (choose Nairn’s GF variety)
- Agave syrup, 2 tbsp
- Muscovado sugar, 50g
- Xantham gum, 2 Tbsp
- Mix of sunflower, pumpkin, linseeds, sesame and raisins, 120g
Melt the butter and oil in a medium pan.
Put all the dry ingredients together in a big bowl, then pour the melted butter and mix while adding the agave syrup and the treacle.
Spread into an oiled tray so that you get a depth of about 1 cm. Put in a hot oven at 180° for about 20min. The edges must look brown and crispy before you take it out. Let it cool down then cut big squares with the tip of a knife. The GF version is more brittle than the original but the magic of the Xantham gum helps in binding it together quite satisfactorily.
Oats are very good at lowering your cholesterol . The agave syrup is a health option because its low glycemic load means that your glucose levels won’t shoot up too quickly, so no hunger pangs straight after and more long term energy.
Coeliac is a very serious and precisely diagnosed, defined, medical condition and unless you suffer from it there is no reason to go gluten-free, but may be going gluten-light carries it own health benefits. If you are interested in this stream, I am sure more “Great Fun” recipes will be coming your way and I hope you enjoy the change and maybe experience some health benefits yourself.