Week 5 and The Great British Bake Off has gone all Alternative Ingredient, that is to say free-from baking. I’m not the biggest fan of free-from baking because it often means sourcing strange flours from a store that is 12 miles away. So when I read the 3 challenges this week, I wasn’t sure which one to do!
I recently wrote a debate about going gluten-free, dairy-free and sugar-free and you can find them by clicking on the links below:
- Part 1 – An Introduction and Raw Cacao
- Part 2 – Misleading Information about Gluten and Milk
- Part 3 – Fear and Problems Caused
I decided on going sugar-free because it was the easiest for me to do. Now doing my sugar-free cake research, there was a lot of xylitol and sweetener being used, neither of which I have at home. I could have reposted my Sugar-Free Chocolate Brownies (the recipe for which you can find by clicking here) but I choose to go slightly off-piste and make these Refined Sugar-Free Coconut Flapjacks.
You always have to be careful when talking about sugar-free because what most people actually mean is refined sugar, which is sugar that has been processed and this is your standard white sugar on the supermarket shelves. People say that brown sugar has had less processing but actually the molasses is added back to the refined white sugar. Unprocessed natural sugars such as those found in fruit, honey, stevia, dextrose and agave nectar.
In my flapjack recipe, I replace the refined sugar with the natural sugar in honey. Obviously you have to reduce the amount of honey that goes in since it is liquid. Even so, the natural sweet flavour of the coconut comes through, meaning you really don’t miss the golden syrup either, which the honey also replaces. The tin I used is a 20cm square tin and I only use a strip of parchment to line 2 sides and the base so it lifts out easily.
40g Sweet Freedom syrup
180g rolled oats
40g desiccated coconut
Preheat the oven to 170°C. Line a 20cm square tin with a strip of baking parchment so 2 sides and the base are lined.
In the microwave, melt together the margarine and honey in 30 second blasts until it is all liquid. Pour the melted margarine and honey over the oats and desiccated coconut and stir until it is all evenly coated.
Transfer into the lined baking tin and use the back of a spoon to press the mixture into an even layer.
Bake for 15 minutes, turning around halfway through baking, until the top is lightly golden and the edges are browned. Cut into 20 squares immediately as it comes out of the oven and allow to cool and set fully on a cooling rack.