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