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For the flapjacks:
Melt the fructose, butter and agave in a saucepan.
In a separate bowl combine the flour, sodium bicarb, baking powder, oats and xanthan gum. Add to the melt mixture and give them a good stir.
Mix in all the remaining ingredients and bake in a 9 inch square tray for 20 minutes.
P.S. Top tip: Enjoy warm, straight from the oven with a dollop of Swedish Glaze dairy free ice cream!
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery