Katherine's Freefrom Seedy, Oaty Flapjacks

Corn, egg, lactose, milk, nightshade, nut, soya & wheat free

Sticky and yummy..... If you are peanut allergic, substitute a different nut butter if you can tolerate other nuts, or a seed butter – obtainable in most good health shops.

Ingredientsfreefrom flapjack

  • 170g / 6 oz dairy free spread
  • 60g / 2½ oz agave nectar
  • 50g / 2 oz peanut or other nut or seed butter
  • 220g / 8 oz oats
  • 1 heaped tbsp currants
  • 1 heaped tbsp sesame seeds
  • 1 heaped tbsp sunflower seeds


  1. Preheat the oven to 180c/Gas 4/350F.
  2. Line a 20cm x 20cm tin (8" x 8" cake pan) with baking parchment.
  3. Melt the spread in a saucepan over a low heat.
  4. Add the agave nectar and peanut butter and stir over the heat until everything has melted.
  5. Remove from the heat and add all the other ingredients.
  6. Spread in the tin with the back of a spoon and bake for 18 minutes until golden brown.
  7. Remove from the oven and wait for 15 minutes before cutting the bars.
  8. When the bars are cool, carefully remove from the tin.

Makes 16 pieces - per piece

Calories 177 Kcals
2.7g Protein
13g Fat (2.6g Sat fat, 4g mono, 5g poly)
4g Carbohydrate of which 3.5g Sugar
1.3g Fibre, 84Sodium, 0.214 g salt
15mg Calcium

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