The Blinds Abroad Gluten Free Cooking School is back with your visually impaired chef, Macy! This week she's making gluten free coconut flapjack, the ideal sweet treat for someone with a gluten allergy or even a vegan. The best part obviously though is the delicious out come so find out if Macy and Cleaves have the kitchen skills for gluten free thrills.

Blinds Abroad Flapjacks

500g, 2 cups porridge oats or old fashioned oats, Gluten-Free

250g, 1 cup margarine or butter

250g, 1 cup light brown sugar

5 Tbsp golden syrup or Karo syrup

125g, 1/2 cup coconut flakes or desiccated coconut (blended in the blender)

Directions:

1. In a bowl, mix the Gluten-Free oats, brown sugar and coconut flakes/desiccated coconut.
2.  Top the dry ingredients with the margarine/butter and golden syrup and mix until everything is combined and sticks together in a large ball.
3. Line a small square baking tin with baking/parchment paper.
4. Pour the mixture into the prepared baking tin and spread it into an even layer. Cover the tin with foil.
5. Preheat the oven to 180C or 350F and bake covered for 30 minutes.
6. If you have any leftovers, which we doubt you will, you can freeze the Flapjacks for up to three months, just be sure to put them in an air tight container first.
7. Oven temperatures and cooking times may vary. Have fun experimenting with other flavors and let us know how you get on!

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