Flaxfarm
Linseed (Flax) Flapjacks Recipe
Lovely, yummy and healthy linseed (flax) flapjack recipe
Energy bars – Breakfast bars to grab and go – Picnic
Flax Farm Linseed (Flax) Flaxjacks have been popular since we first made them. They are delicious, more sustainable and healthier than conventional flapjacks so we were always being asked for the recipe but it’s a Flax Farm State secret! Now we have made a simple recipe that uses Flax Farm Linseed Porridge with just a few simple ingredients so you can make your own Linseed flapjacks that will be gluten-free and just as yummy as the originals. For more tips see our page for baking healthier flapjacks including special diet options.
Delicious & Healthy
Lovely linseed flavour from two sorts of linseed. Magically delicious. Health, Naturally gluten-free, Rich source of omega-3, More than 3.4g omega-3 in each bar, 7g Fibre, Nut-free, Egg-free, Sustaining, Slow release energy
- More omega-3 than a large piece of salmon
- Gluten-free
- Double the fibre
- Linseed has more than three times the soluble fibre of oats
- More protein
- Fewer carbs
- A good helping of lignans (special linseed antioxidants)
- More filling & sustaining
- Lower glycemic index
Easy to Make Sugar-free, Dairy-free, Vegan
You can make these linseed flapjacks even healthier by going sugar-free, dairy-free etc The recipe is easy to adapt to special diets and can add your favourite ingredients, use juices, seeds, chopped nuts, fresh or dried fruit. berries, spices such as ginger, cinnamon or vanilla.
- Reduce sugar or replace sugar with erythritol, puréed dried fruit such as dates, prunes, apricots or mashed banana
- Replace butter with linseed oil or coconut oil and a lttle extra water, in the ratio 95% oil and 15% water
- Replace syrup with yacon syrup, maple syrup, honey or sugar-free syrup
Linseed Flapjacks
Ingredients
- 470 g Flax Farm Linseed Porridge (gluten-free)
- 280 g Butter or 225g oil and 55ml water
- 210 g Caster sugar or alternative (if using erythritol use a bit less than you would sugar
- 70 g Gold-syrup or alternative
- 10 g Flax Farm Whole Linseed optional
- 5 ml Water
Instructions
- Melt butter (or oil)
- Add all ingredients together thoroughly
- Turn out into a baking tray (8s12 or 7 x14 approx) lined with silicone non-stick baking parchment. Gently level.
- Top with whole seeds
- Bake at 160 for 20-30 minutes or until just forming a slight skin when touched, don't over-cook.
- Allow to cool. Slive into 12-16 bars or more. Store in a cool dry place for up to three weeks or freeze for up to ten weeks.
