She has always loved to bake and because her son's egg allergy is quite severe have had to find ways around using them in baking. It's a fun and sometimes frustrating challange but is worth it to see the smile on her little man's face when he eats something yummy and more importantly "safe"
· 250g porridge oats
· 1 large peach chopped into smallish chunks (I used tinned as that’s what I had, but rinse any syrup off first)
· 1 tbsp vanilla sugar/extract
· 125g dairy free margarine butter
· 75g white sugar
· 2 tbsp golden syrup
· raspberry jam
Measure out the porridge oats then gently stir in the peach pieces. Stir in the vanilla.
Melt the butter, sugar and syrup together in a pan over a low heat. Stir with a wooden spoon.
Add the melted mixture to the oats and mix to combine. Press just over half into a 20 x 30 cm pan and press down with a spatula. Spread a thin layer of raspberry jam over the top then sprinkle the remaining flapjack mixture over the top. Gently press down again, don’t worry if it looks patchy. Put into oven preheated to 180 c for about 20 minutes.
for the Drizzle icing;
· 100g of raspberries
· 150g icing sugar, sifted
Put the raspberries in a saucepanwith a tbsp of water over a low heat until mushy then squeeze as much juice from them using a sieve. Add the juice a little at a time, I found it needed 2 and ½ tbsp.