150g dairy-free margarine
150g demerara sugar
6 tablespoons golden syrup
225g 'gluten-free' oats
1/2 teaspoon ground ginger
What to do:
In a large pan, slowly melt the dairy-free margarine, then stir in the sugar and the golden syrup until the mixture has completely melted. Allow to cool slightly.
Add the gluten-free oats and ground ginger and mix well with a wooden spoon.
Place the mixture into the prepared tin and gently press down evenly with the back of a metal spoon.
Bake for 15-20 minutes, until it just begins to turn golden.
Cool for 10 minutes, then mark into 8 pieces.
When completely cool turn out and break into the 8 pieces.
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