Gluten Free Flapjacks

At first glance this would not appear to be the most earth shattering of blog posts. But for us, this was a recipe that marks a milestone for Noah. And since my main aim was to create bakes for children with Coeliac Disease, as I couldn’t find anything for him, this is certainly a bake that was a quick win. Should he be able to tolerate it…
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After 2 years worth of ‘clear’ results from the dietician, she suggested we try toย wean him onto gluten-free oats. Now I realise not everyone can eat or try oats, but this has bought success and Noah is able to safely digest these, without effects. This now allows us to expand Noah’s’ diet and at 4, that can only be a good thing for him ๐Ÿ˜€๐Ÿ˜€

The Recipe….

Preheat the oven to Gas 3, lightly grease a baking tray (28 x 20cm)

7oz Butter

1/2 teaspoon Neilsen-Massey Vanilla extract

4oz Soft Brown Butter

1 Tablespoon Syrup

8oz Gluten Free Oats – I used Waitrose Free From

1oz Ground Almonds

1oz Desiccated Coconuts

The Method….

It’s not exactly rocket science, and it’s certainly a recipe for everyone. Most importantly, children ๐Ÿ˜€

In a large saucepan (it will need to hold all of the ingredients), over a moderate heat on the hob, melt the butter with the vanilla extract, the syrup and the sugar. You need to make sure the sugar has dissolved, but take care not to burn it!

Then simply remove from the heat and stir in thoroughly the remaining ingredients so that they are completely covered in the butter and sugar mix.

Pour this into your prepared tin and press down the mix. You’ll need to make sure the mix is pressed down well, (I,used the back of a tablespoon) otherwise the finished bake will fall apart when it’s finished. Ensure you get right into the corners!

Bake in oven, on the middle shelf for approx 18 mins, it might look a little ‘wobbly’ in the middle but it will firm up as it cools.

Leave to cool and slice up and enjoy. But if you can leave it for a day or so, do so. It will taste better.

I thought I would try doubling this recipe next time and have it with a filling…. ๐Ÿ˜€๐Ÿ˜€

Enjoy ๐ŸŽ‰๐ŸŽ‰๐Ÿ’ฅ๐ŸŽŠ

Welcome to the start of something new…

And so the story continues and turns a new corner.

Cakes by Noah was started to fill a gap. That ‘gap’ was wide and all-encompassing.

Our son – Noah – was diagnosed with Coeliac Disease in 2012, after months of frustrating return visits to the doctors, and one continued poorly boy. The mis-diagnosis of this and that, finally led us to a Osteopath and an eventful afternoon in his surgery!

And then the fun really began! As a chef I have always been (and here in lies the honesty) a little sceptical of allergies and intolerances. But until it actually happens to you or those around you, you love and cherish, you tend to carry on. But oh how that view changes very, very quickly!

After diagnosis and being given the go ahead from the dietician, we began to adapt the diet of us all – it would be far easier for us all the eat with Noah than to provide separate meals. Although as it turned out, cooking separate meals was easier sometimes!

We are lucky enough, it appears, to receive aย prescription which allows us to have the staples – bread, pasta. But not of course cakes and biscuits! We did get a ‘white mix’, a flour based mixture which allowed us to bake some things, but this was a little restrictive. So this led us to start buying from the supermarkets…and the story takes its turn. For the better ๐Ÿ˜€๐Ÿ˜€

What we were buying wasn’t great. Sorry Mr & Mrs Supermarkets, but dry, crumbly, broken, bland and tasteless are words that sprung to mind. ย I could do a lot better.

So I got on with it and baked a better cake! And lots of them!

So now I can also start to share these cakes with you, the reader. And the blog begins. And perhaps it should have started sometime ago..