Lemon and poppyseed microwave flapjack (gluten-free; dairy-free;vegan)

~ My virtually free-from kitchen
Gluten-free_dairy-free_and_vegan_Lemon_and_poppyseed_microwave_flapjacks
Zesty and crunchy, microwave flapjacks. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. Winter is upon us here in central Scotland with a sharp decline in the temperature and a light dusting of snow on the hills. This gives me the perfect excuse to do some comfort baking:)

Lemon_and_poppyseed_microwave_flapjack_ingredients
Just 5 basic ingredients. Image: Kathryn Hawkins

I’ve been using my microwave oven a lot more this year in an effort to reduce energy consumption and have been experimenting with some of my traditional baking recipes which I would usually cook in the big electric oven.

Whilst you won’t get the same caramelisation and rich golden colour by cooking flapjacks in a microwave, the texture is chewy and the flavour is pretty much the same. You only need 5 ingredients to make this recipe, plus some icing sugar if you want to add more lemony flavour with a drizzle icing. The timings are for a 900w microwave oven so you may need to adjust them if your machine has a different output. Here’s what to do……

Makes: 12 portions

Ingredients

  • 115g plant based butter
  • 115g golden syrup
  • 175g gluten-free oats (I used “jumbo” oats but porridge oats will work fine)
  • 30-40g poppyseeds
  • Finely grated rind and juice 1 lemon
  • 45g icing sugar
  • Yellow cake sprinkles if liked

1. Line a 20cm square (internal measurement) microwave-proof dish with baking parchment. Put the butter and syrup in a microwave-proof bowl, cover and cook on High for about 2 minutes, stirring occasionally, until melted.

2. Stir in the oats, poppyseeds to taste and lemon rind along with all but 1½ teaspoons lemon juice and mix well.

Making_flapjack_mixture_for_the_microwave
Making flapjacks in the microwave. Images: Kathryn Hawkins

3. Press into the prepared dish and flatten the surface with the back of a spoon. Cook in the microwave on Medium for 7 minutes. Mark into 12 pieces and leave to cool in the dish.

4. When completely cold, transfer the flapjack to a board and cut the pieces all the way through.

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Cooking, cooling and slicing flapjacks. Images: Kathryn Hawkins

5. Mix the icing sugar and reserved lemon juice together and drizzle over each piece. Scatter with sprinkles if liked.

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Finishing the flapjacks with lemon icing. Images: Kathryn Hawkins
Single_portion_of_gluten-free_dairy_free_vegan_lemon_and_poppyseed_microwave_flapjack
Lemon and poppyseed flapjack up close. Image: Kathryn Hawkins

Store in an air tight container or freeze – for best results store or freeze uniced.

I hope to have something festive for you next month. In the meantime, enjoy the run up to Christmas. Take care and thanks for stopping by:)

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