100g gluten free self raising flour
100g porridge oats
100g light muscovado sugar
100g dried cranberries
100g lactose free butter, melted
1 tbsp golden syrup
1 large egg, beaten
1 tsp vanilla extract
icing sugar, for dusting
Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
In a large bowl, mix together the gluten free flour, oats, sugar and cranberries.
Make a well in the centre and add the lactose free butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
Tip into the tin and spread out evenly. Bake for 20-25 mins until lightly golden.
Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.
Recipe adapted from: Good Food