Apricot & treacle flapjacks

Print Recipe


  • 100 g coconut oil plus extra for greasing
  • 75 g black treacle
  • 20 g dark muscovado sugar
  • 40 g golden syrup
  • 235 g gluten-free rolled oats
  • 50 g ready-to-eat dried apricots chopped
  • 50 g pumpkin seeds
  • grated rind of 1 orange


  • Grease an 18 cm square baking tin with coconut oil.
  • Melt together the coconut oil, treacle, sugar and syrup in a large saucepan, stirring until the sugar has dissolved.
  • Add the remaining ingredients and mix well.
  • Spoon the mixture into the prepared tin and level the top.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until golden.
  • Leave to cool in the tin for 2 minutes before cutting into squares, then leave to cool completely in the tin.
  • Store in an airtight container and eat within 5–6 days.


For festive flapjacks, melt together the coconut oil and sugar with 25 g black treacle and 90 g golden syrup, stirring until the sugar has dissolved. Add 230 g gluten-free rolled oats, 1 tablespoon sultanas, 1 tablespoon mixed peel and 1 teaspoon ground cinnamon and mix well. Spoon into a greased 18 cm square baking tin and level the top. Bake and cut into squares as for Apricot & treacle flapjacks. Calories per square 198


Calories: 226kcal