Wednesday, May 18, 2011

Blueberry and coconut flapjacks

Original recipe taken from What to Eat When You Can't Eat Anything, Honey Flapjacks with Lemon, page 133. 


Lately I've been getting some major cravings for sweet things. It's been years since I've had home-made flapjacks so I figured I'd make some from the What to Eat... cookbook since they seemed to be sweet treat that takes a lot less hassle to make than buns or cheesecake which I've also had a hankering for. Because honey is the sweetener it also means that Gar can eat them too and not feel worse for wear afterwards. Plus since oats are a slow release carb they make for a great snack which won't cause a sudden sugar come down.


I used cranberries in the batch, just to see how they'd turn out. They didn't last long so I had to make another batch within days and thought coconut and blueberries sounded like a good combination. The second batch didn't survive the weekend. 




Ingredients: 
4 tbsp sunflower or vegetable oil,
4 tbsp honey,
2 tbsp lemon juice,
3 cups oat flakes,
1 cut dessicated coconut,
1-2 cups fresh blueberries.

Preheat the oven to 190°C /350°F.

Combine the sunflower oil, lemon juice and honey in a pot, bring to boil then reduce to a medium heat. The honey should melt and turn the mixture into a lovely golden syrup. When this has happened, remove the pot from the heat and mix in the oat flakes, coconut and blueberries until everything looks coated in the syrup mix. Spread the mixture out in a baking tray which is either oiled or lined with greaseproof paper. 


Bake in the oven for 30 minutes or until the top looks golden brown and crisp. While the flapjack is still hot, slice it whichever way you want. Allow to cool, store them in an airtight container and be sure to eat them within a week! They are particularly good with soya custard! 


1 comment:

  1. I've been making these as a snack for me and Aoibheann she's crazy about them , thanks :)

    ReplyDelete