I have learned something new today – in America Flapjacks are called Oat Bars. Who knew? To make matters more confusing, an American Flapjack is a pancake.
This isn’t a pancake recipe. It is delicious. Enjoy!
- 3.5 oz margarine
- 1.5 oz coconut oil
- 8 oz soft dark brown sugar
- 2 dessert spoons golden syrup
- 1 oz desiccated coconut
- 11 oz oats
- Handful chopped crystallised ginger
Preheat the oven to 150oC / 300oF.
Put the margarine, coconut oil, syrup, and sugar in a saucepan over a low heat; when melted and well combined stir in the dry ingredients.
Put the mixture into a lined square tin, flatten the top but don’t compress too much.
Bake in the centre of the oven for 40 – 45 minutes.
As promised, here is a healthy-ish snack (‘healthy’ because it is full of oats and nuts which give nice slow-release energy, ‘-ish’ because of the sugar!); it is based on a flapjack recipe but is slightly different every time (like the leftovers soup!) because it uses up odds & sods in my baking cupboard. So, not only is it healthy-ish but it is also pretty cheap and helps with the tidying up!
In this version I included prunes, pine kernels and the tail-end of some muesli; as mentioned previously I am not very good at breakfast so this recipe is rather good for using up cereal which I haven’t managed to get through.
- 6 oz /175g Soft Dark Brown Sugar
- 6 oz /175g Butter or margerine
- 1 ½ dessert-spoons Golden Syrup
- 9 oz /250g Oats
- 1 teaspoon Ground Ginger
- 2 tablespoons Dried Fruit and Nuts
The fruit and nuts can be pretty much anything you like; the joy of this recipe is that if you already have a few baking ingredients you don’t need to go shopping because you can use whatever dried fruit & nuts you happen to have in the cupboard. My particular favourite combination is date and walnut; however I have also been known to add sunflower seeds, pecans, crystallised ginger or, as in this example, prunes and pine kernels.
If you have cereal such as muesli that you want to use up I would suggest that you substitute it for about 1/3 of the oats; you may find that you need to then add a few more oats (~ a tablespoon) at the end so that the mixture isn’t too gooey.
Preheat the oven to 150oC. Line a 11″ x 7″ tin (or similar) with greaseproof paper.
Put the butter, syrup, sugar and ginger into a large saucepan and melt slowly over a low heat. When completely melted stir in all of the dry ingredients.
Transfer to the lined tin and bake in the centre of the oven for 40 – 45 minutes.
Lick the spoon.
Remove from the oven and let it cool in the tin for about 10 minutes before transferring it, still on the greaseproof paper, to a cooling rack. While it is still warm take a knife and score it into portions to make it easier to break up later on.
I have to say that I am usually pretty rubbish at making myself eat breakfast, so I am rather pleased with this little number which I made up last week when I realised that buying a pastry on the way to work wasn’t an option with my £5 a week budget! The apples I used came from my parents apple trees – hence the winter wrinkles.
- One cooking apple
- 1/3 cup oats
- 1/3 cup roughly chopped walnuts
- 1/3 cup sultanas
- 1/2 tsp dried ginger
This can be made either in a pan on the hob, or in the microwave. The first time I made it I (somewhat miraculously) had time to make it on the hob before I left the house. The following morning was a bit more ‘situation normal’ however, so I took all the ingredients with me and made it in the microwave at work and had a number of rather jealous people peering over my shoulder.
Chop and peel the apple and put it in either a small saucepan or a microwave-proof bowl. Add a splash of boiling water, the fruit and the dried ginger and cook for a couple of minutes.
Add the oats and chopped nuts, stir, and cook for another couple of minutes adding a splash more water if it looks a bit dry.
Taste and add a little sugar if necessary (depending on the sweetness of the apple and your tastebuds) and enjoy with a steaming mug of coffee.