Upon our first trip to Scotland, our host in Edinburgh served us these treats at breakfast. When he saw how much we liked them, he gave us a bagful.
We munched them at the airport; we didn’t want to let them fall into the wrong hands.
Marcel made them once; it was my turn. I adapted the recipe considering my tastes and heart. In Scotland, they use golden syrup to make flapjacks; I preferred maple syrup.
Baking pan—
24 x 34 cm
Ingredients—
225g butter
100g coconut sugar
50g maple syrup
450g gluten-free oats
salt
Method—
Melt the butter; add the coconut sugar, the maple syrup, the gluten-free oats, and the salt.
Pour the batter into the baking pan lined with baking parchment.
Bake for 20 minutes in the preheated oven at 190°C.
Cut them immediately after removing the baking pan from the oven; then, let them cool entirely. Otherwise, they would crack.
Marcel and I got hooked on them.
I hope you like them, too!
