Low GI flapjacks for those who cannot have food that spikes blood sugar levels
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Ingredients
500g quinoa flakes or porridge oats
250g dairy-free butter
280g agave syrup
Method
STEP 1
Pre-heat oven to 200C electric / 180C fan / gas mark 6.
STEP 2
Put 250g dairy-free butter and 280g agave syrup into a saucepan. Melt them on medium heat, stirring gently.
STEP 3
Add 500g quinoa flakes or porridge oats to the saucepan and stir making sure the mixture coats the quinoa flakes/porridge oats.
STEP 4
Use a 20x20cm baking tin lined with baking paper and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares.
STEP 5
Bake on the middle shelf for 15 minutes until golden brown.