Apple and Sultana Flapjacks

The treat you don't need to feel guilty about.


  • sunflower oil or margarine (for greasing)
  • 1 medium cooking apple (peeled, cored and coarsely grated)
  • 1 heaped tablespoon sultanas/golden seedless raisins
  • 90 g soft brown/molasses sugar
  • 100 g wheat-free, milk-free margarine
  • 40 g ground rice mixed with ½ teaspoon wheat-free baking powder
  • 100 g rolled oats


  1. Preheat the oven to 180°C (350°F/Gas 4). Grease the base of a square 15cm (6 inch) cake tin (cake pan) with oil or margarine.
  2. Put the grated apple, sultanas (golden seedless raisins) and 1 tablespoon of the sugar into a small pan. Heat gently for 5 minutes, stirring, until the mixture is soft and the sultanas plump.
  3. In a separate pan, melt the margarine over a low heat. Take off the heat and stir in the ground rice and baking powder mixture with the remaining sugar and oats.
  4. Spread half the oat mixture over the base of the tin, pressing it down with the back of a spoon. Spread the apple filling evenly over the top.
  5. Top with the remaining oat mixture, sprinkling it on and pressing down firmly.
  6. Bake at the top of the oven for 30 to 35 minutes, until golden.
  7. Cool in the tin (pan) and cut into 16 small squares. Store in an airtight container and eat within 4 days.


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