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Gluten free coconut and sultana flapjack bars

Buckwheat flakes are naturally gluten free and great for this recipe as an alternative to oats as I know some people can be sensitive to gluten free oats. Make sure that you buy ones that do not carry a “may contain” statement.

Credited to: Louise, Coeliac UK Home Economist

Kcal: 347.0

Difficulty: Pretty easy

Serves 12
10 mins prep
25 mins cooking time


  • 200g (7oz) butter or margarine
  • 200g (7oz) demerara sugar
  • 2 tbsp (30g) golden syrup
  • 275g (9½oz) buckwheat flakes*
  • 100g (3½oz) desiccated coconut
  • 100g (3½oz) sultanas
  • 1 tsp (5g) ground cinnamon


  1. Preheat your oven to 170°C/325°F/Gas Mark 3

  2. Grease and line 8” x 10” baking tin with butter and baking parchment

  3. In a pan, melt the butter and sugar, together with the golden syrup

  4. Add the melted mixture to the buckwheat flakes, coconut, sultanas, and cinnamon, and mix all the ingredients together

  5. Spoon your mixture into your prepared tray baking tin. Make sure it is evenly pressed down

  6. Put the tray into the oven for about 25 minutes or until the mixture is golden

  7. Once done, remove from the oven and leave to cool in the tin for 10 minutes. Then cut into slices and placing on a cooling rack.

Notes: *Please check your Food and Drink Directory for suitable products.

Nutritional information per serving

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