Gluten Free Strawberry Flapjack Traybake

Name: Gluten Free Strawberry Flapjack Traybake
Cook time: PT20 + 35-40 M
Yield: 12 squares
Ingredients: 300g fresh strawberries 50g caster sugar 150g butter, melted 200g FREEE Organic Porridge Oats 150g brown sugar 100g FREEE Plain White Flour 4 tbsp golden syrup

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20 minutes + 35-40 minutes 12 squares Egg,Nuts,Peanuts,Gluten,Wheat Vegetarian

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About this recipe:

When strawberries are plentiful, or a little past their best, why not bake this fruity summer traybake. Fresh raspberries or blackberries or a mixture of berries can be used as an alternative to strawberries.

Equipment:

20cm/8” square baking tray and mixing bowl

Ingredients:

300g fresh strawberries
50g caster sugar
150g butter, melted
200g FREEE Organic Porridge Oats
150g brown sugar
100g FREEE Plain White Flour
4 tbsp golden syrup

Method:

180°C, Fan 160°C, 350°F, Gas 4

Pre-heat the oven.
Rub a little butter around the inside of an 20cm/8” square baking tray or insert a baking liner.
Slice the strawberries into a mixing bowl, add the caster sugar and mix well.
Melt the butter.
Put the oats, brown sugar, melted butter, flour and syrup into a large bowl and mix together well.
Tip half the mixture into the prepared tin, spreading it out evenly and press flat.
Bake for 20 minutes.
Remove from the oven and spread the prepared strawberries over the oat base.
Tip the remaining oat mixture evenly over the strawberries and gently pat it down.
Bake for 35-40 minutes.
Remove from the oven and leave to cool in the tin.
When cold slice into squares or rectangles.