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Fresh from the garden to the kitchen

Mountain Cafe Flapjack

On April 4, 2024 By Rebecca Field


(serves 8)

To make gluten and dairy free use dairy free margarine and gluten free flour (as per original recipe). I have made both versions and there is little difference in taste.

375g margarine

300g oats

300g plain flour

260g dark brown sugar

zest of 1 lemon

100g frozen blueberries

100g frozen raspberries

5 tbs demerara sugar


20cm springform cake tin


Preheat your oven to 170oC (150oC fan) and grease your tin.

Put margarine in mixing bowl with oats, flour, sugar and lemon zest. Use your hands to mix margarine evenly through the otehr ingredients until you have a thick, sticky dough with no lumps of margarine.

Split the dough into 3 even pieces.

Push one piece into bottom of the tin and smooth out into an even layer.

Scatter frozen blueberries over it.

Press another layer of dough over the blueberries.

Scatter frozen raspberries over it.

Press the last of the dough over the top of the raspberries, smooth it out and sprinkle demerara on top.

Bake for 50 to 60 mins.

Leave to cool and cut into equal pieces.


From The Mountain Cafe Cookbook by Kirsten Gilmour


flapjack endorsed by Trail Magazine

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