After a failed attempt to make gluten free orange and almond cupcakes, I needed to make something simple – using just the ingredients in my cupboard – to restore my confidence. And nothing could be simpler than this recipe. The combination of roasted hazelnuts, oats and golden syrup is delicious. It kept very well, so I ate it for nearly week as breakfast.
200 g traditional rolled oats
115 g roasted hazelnuts, finely chopped
55 g plain flour
2 tablespoons golden syrup
85 g raw caster sugar
Preheat oven to 180C. Grease and line a 16x26cm slice pan with baking paper.
Place rolled oats, hazelnuts and flour in a large bowl and mix.
Place butter, golden syrup and raw caster sugar in a small saucepan over a low heat and stir until melted and combined. Pour onto the dry ingredients and mix well. Spoon the mixture into the prepared pan. Use the back of a soup/dessert spoon to smooth the surface.
Bake for 20 – 25 minutes, or until golden and firm to the touch. Use a knife to score lines into the slice to make 16 pieces and allow to cool completely in the pan.
Remove from pan and cut with a sharp knife.