I was inspired this week to cut out eating ‘junk’ food at home, so instead of a packet of crisps, eat some crackers or rice cakes, instead of chocolate have a yoghurt or a piece of fruit. Inevitably, I got bored of that quite quickly and decided to make some flapjacks.
I’d forgotten that I blogged about a flapjack recipe I’d made a few months before on here, and went googling for ‘everything flapjack’, hoping that I’d find some creative ideas for flavours to add to a basic recipe, and I found this recipe entitled ‘Flapjack all kinds of ways’.
Using the measurements listed on the site, I decided to experiment with my ‘extras’
115g demerara sugar
1 tsbsp golden syrup
240g porridge oats
115g extras (optional)
So far, I’ve made three batches of these flapjacks. The first ones had 50g milk chocolate chips and 65g of mixed nuts and raisins. I also used a muffin tin to bake this batch, and found the mixture divided quite nicely into 12 portions, albeit quite large ones!
The second and third batch I made at the same time and tray baked, with a piece of foil covered card used to separate the two batches on the same baking tray. To half of the mix I added 40g white chocolate chips, 40g of crushed banana chips and 35g dessicated coconut. To the other half I added 50g dark chocolate and 65g of mixed nuts and seeds.
The first batch I made went down a storm, with a wonderful crunch on the outside and soft chewy insides. The second batch were a bit experimental, and even though they were nice, I think I’d use fresh banana rather than banana chips next time, as the chips give a nice crunchy texture but don’t add as much flavour as fresh bananas do.
The third batch were my favourite. I was worried that the dark chocolate might make them a bit bitter, but actually it had the opposite effect of balancing out the sweetness of the syrup used in the recipe. The nuts & seeds give a lovely texture, however because these were tray baked they stayed soft and didn’t get crunchy on the outside, which would have been nice. Next time I think I’ll try them in a muffin tin. I’m also going to have a go dropping the chocolate from the recipe and topping up with fruits/nuts and dipping the next batch in melted chocolate, as I saw on Nigel Slater’s Christmas programme!
So there we have it, flapjacks three ways or as I call them “everything flapjacks”.