Something for the Weekend: Flapjack

A Slice of FlapjackI do love a quick and easy bake, and these fit the bill perfectly. Ideal for a quick Saturday morning bake, especially if you need to find something the little ones can help with. They are best eaten with a steaming mug of tea, in front of a roaring fire. The end of July might not be the best time to be saying that – but blimey it’s cold and wet up North today I can tell you.

This flapjack was an experiment to reproduce the cereal bars Mr T is very fond of and often takes with him on his cycling trips. The shop bought versions cost around £2 and the ingredients list stretches to over 20 items (several of which I’m not convinced are actual “food”). This version might not be the “healthiest” cereal bar, but it’s packed with honest, real foods and tastes delicious. I made a cranberry and almond version, which is pictured here. You can also make a very yummy maple and pecan special edition by swapping the honey for maple syrup and using roughly chopped pecans in place of the almonds.  I’m tempted to try a cranberry and white chocolate version or dark chocolate and crystalised ginger.

In the recipe, you’ll find advice on making gluten free, vegan and refined sugar free versions. I’m a big fan of recipes that can be tweaked to individual preferences. I know coconut oil is the “go to” oil of the moment, but I like good old fashioned butter. If you need a dairy free version then Coconut oil is a good option, if expensive. Look out for the cuisine versions which don’t have a coconutty taste.

I’ve used chia seeds in this version. My flapjack is always a bit of a risk, sometimes it can be too soft and doesn’t hold together. I’ve tried adding flour, crushed cornflakes and all kinds of other ways to help bind the mixture together. A friend suggested chia seeds and the result was soft, chewy and held together remarkably well. I’m not convinced by their superfood status, but in this recipe they worked for me.

A Tray of Flapjack

Cranberry and Almond Flapjack

Photographing them was a challenge – not only tricky to get the right light in my gloomy kitchen – Mr T and I also munched our way through a few in the process. I’ve just upgraded to a digital camera after years of making do with my phone, it’s a steep learning curve! Anyway, don’t be put of by the amateur pictures, try them for yourself. You can find the full Cranberry and Almond Flapjack recipe here.

 

 

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