So I made a new recipe. I know. Stop. The. Press.
I made some very wholesome (well apart from the syrup and butter) energy heavy flapjacks for my boyfriend who is a mad keen cyclist. He cycles to work. He cycles back from work. He cycles on a Sunday for fun. He watches cycling. He talks about cycling. Last thing at night I turn the light out and he is still chattering away. Reader; I can’t ride a bike.
Now in my younger years (pah! I am ‘only’ 38 but you know what I mean) this would have worried me. But no longer. I like that we have totally and utterly different ideas about relaxing. It’s good. In difference there is a constant source of newness. It’s refreshing. And he is joyful. I will stop there. This is not a love letter.
Okay, so this recipe is all about mixing it up and adding what you like. Substitute nuts, dried fruit, chocolate if you wish. Just remember it MUST cool completely (in this weather pop in the fridge once at room temperature) before cutting.
Energy fruit and nut flapjacks
Makes about 20 good sized bars
Ingredients:
- 60g coconut oil
- 35g salted butter
- 110g maple syrup
- 75g golden syrup
- 70g honey
- 350g oats
- 100g salted peanuts
- 100g dried cranberries
- 75g sultanas
- 50g pumpkin seeds
Line a 20 x 30cm tray with non stick baking parchment. Preheat the oven to 180C/gas mark 4. Weigh out the coconut oil, butter, both syrups and honey into a large saucepan and melt on the hob over a low heat until completely smooth. (Yes – I do mean weigh – no point in measuring syrup in a measuring jug). Remove from the heat and stir in the rest of the ingredients until combined. Press into the tin and smooth over using a piece of baking parchment to press firmly. Bake for 15 minutes then leave to cool. Chill before cutting. You can wrap well in parchment and clingfilm and freeze in individual portions to pack into lunchboxes or the back of cycling jerseys if you wish.
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Holly Bell 