Gluten-free flapjacks

This healthier alternative to the tradish’ flapjack happens to be gluten-free. In this recipe, Chef Jay McNamara shows us how to make them using an activated gluten-free flour mix. You can follow chef Jay on social media at @chef_jay_mac, @the_kind_kitchen.co.za (Instagram), and @TheKindKitchenZA (Facebook). Follow this link to The Kind Kitchen’s website.

Gluten-free flapjacks

Makes 12–16 flapjacks (serves 4)  

Ingredients

Flapjack mix

• 4 cups (4 × 250 ml) gluten-free flour mix, see Gluten-free Flour Mixes (below)
• 2 tsp baking powder
• 1 tsp sea salt
• 1 Tbsp superfood powder, see page 11
• ¼ cup (4 Tbsp) coconut sugar
• 3 cups (750 ml) plant-based milk
• 4 Tbsp coconut oil, melted
• 2 medium-sized ripe bananas, peeled and chopped
• 2 Tbsp apple cider vinegar or lemon juice
• Coconut oil or canola oil, for frying

For serving

• Chocolate-hazelnut spread or almond butter
• Coconut yoghurt
• Fresh blueberries or seasonal berries, dried cranberries or goji berries
• Mixed nuts, chopped
• Hemp seeds or mixed seeds (optional)
• Edible flowers (optional)

Method

1. Combine the flour, baking powder, salt, superfood powder and coconut sugar in a large bowl and stir with a wooden spoon.
2. Place the milk, coconut oil, bananas and apple cider vinegar in a blender and blend to a smooth paste.
3. Pour the milk mixture into the flour in small amounts, stirring to form a thick batter (you may not need all the liquid).
4. Heat some coconut oil in a nonstick pan on medium heat. Pour or ladle in 1/3 cup batter per flapjack. Cook for 1 minute or until golden, then flip and cook the other side. (Don’t overcrowd the pan, make just two or three at a time). Continue until all the batter is used, placing the cooked flapjacks on a plate in the oven to keep warm.
5. To serve, spread 3–4 flaps with chocolate-hazelnut spread or almond butter and stack them. Top with a tablespoon of yoghurt and scatter over the berries, nuts and seeds. Garnish with edible flowers.

Gluten-free flour mixes

1. The Kind Kitchen gluten-free flour mix: Sift together 2 cups (2 × 250 ml) rolled oats, 1 cup (250 ml) rice flour, and 1 cup (250 ml) quinoa flour. Store in an airtight container.
2. Other gluten-free flour mixes: Combine 2 cups (2 × 250 ml) chickpea flour, 1 cup (250 ml) brown rice flour, 1 cup (250 ml) teff flour. For a more textured flour, use 2 cups (2 × 250 ml) dry rolled oats, 1 cup (250 ml) rice flour, and 1 cup (250 ml) tapioca flour. Store in an airtight container.
3. Activated gluten-free flour mix: Activating the enzymes in raw quinoa or raw oats by soaking makes them easier to digest. The process takes time, so get going the night before. Soak 2 cups (2 × 250 ml) rolled oats and 1 cup (250 ml) quinoa in water overnight (± 8–12 hours), or in lukewarm water for at least 2 hours. Drain, then blend with 3 cups (750 ml) plant-based milk, 4 Tbsp melted coconut oil, 2 bananas, roughly chopped, and 2 Tbsp apple cider vinegar. Pour into a large bowl and add 1 cup (250 ml) rice flour, 2 tsp baking powder, 1 tsp salt, 3–4 Tbsp coconut sugar and 1 Tbsp maca powder (or other superfood powder). Whisk well.