Carrot cake is one of our nation’s favourite cakes, apparently. Who would have thought something as healthy as carrots would appeal to such an extent? As I was dreaming autumn thoughts the other day, I had a sudden urge to try making carrot cake in flapjack form. It worked beautifully and these carrot cake flapjacks are just the best.
Having set blueberries as the ingredient for this month’s We Should Cocoa, I’ve not managed to get my act together to bake what I had planned and I don’t think I’m going to before the deadline. However, a couple of years ago, I made these rather scrumptious blueberry and white chocolate flapjacks with some local blueberries, but for some reason never got around to posting about them. Here goes.
As I was buying some bananas in the Co-op the other day, I noticed a pack of reduced price raspberries. I couldn’t resist. They were fine, but not quite enticing enough to eat as they were; they looked as though they needed to be used quickly. The fastest thing I know how to bake are flapjacks. In next to no time, I had a plate of warm raspberry and white chocolate flapjacks.
A quick and simple recipe to get something sweet and delicious onto the teatime table in record time. These jammy flapjacks contain only three ingredients and can be gluten-free if you use the right oats. For extra pizazz you can drizzle some chocolate over the top if you like.
This is more of a Scilly post than a flapjack one. But scroll down to the bottom of the post and you’ll find the recipe for some very scrumptious fig, almond and honey flapjacks with optional chocolate chips. Meanwhile, if you’ve never thought of heading off to the Isles of Scilly, this post might just make you change your mind.
I’ve seen various recipes for using banana in flapjacks over the years, but keep forgetting to try it myself. When I saw this recipe over at Jam and Clotted Cream last week, I bookmarked it immediately. I had two old bananas left over from the banana and peanut butter cake that were in dire need of using up and sadly, for a Jubiliee weekend, we had no cakes, bakes or other goodies in the house. Time to try out some banana flapjacks!
This is how I did it:
- Melted 150g of unsalted butter in a pan with 1 tbsp of syrup and 50g white chocolate (G&B)
- Mashed 2 bananas in a large bowl.
- Stirred in 60g soft brown sugar.
- Stirred in 50g desiccated coconut.
- Mixed in butter mixture until all incorporated.
- Stirred in 300g rolled oats.
- Pressed into a 9″ square silicone mould and sprinkled with sesame seeds.
- Baked for 20 minutes at 180C.
- Left to cool then cut into 16 squares.
As well as the apricot curd chocolate sandwich cake I made to take to work, I also needed something suitable for a vegan colleague to eat. I ummed and I ahhed and then ran out of time so I needed something fast. Flapjacks fitted the bill. To make them a bit more special, I decided to top them with a chocolate coconut ganache, the idea for which I got from Lifescape and which recipe I based these on. I’ve never made flapjacks without butter before, so I was interested to see how they would turn out. My biggest problem here was trying to find a margarine that didn’t have trans-fats in it. As for the question of palm oil, I just had to throw my hands up on that one – sorry orang utans. If the ingredient says vegetable oil, you can bet your bottom dollar this means palm oil. In this case it actually owned up to having palm oil in the ingredients, but it was that or nothing – the trials of trying to buy ethically.
This is how I did it:
- Melted 175g of vegan margarine with 2 tbsp golden syrup.
- Stirred in 175g sugar (half muscovado and half demerara)
- Stirred in 180g rolled oats, 80g desiccated coconut and a pinch of rock salt.
- Pressed into a 9″ square mould and baked for 18 minutes at 180C.
- Left to cool in the mould.
- Melted 100g 70% dark chocolate with 2 tbsp of coconut milk.
- Stirred until smooth then spread over the cooled flapjack.
- When set, cut into 16 pieces.
Thankfully, these proved to be popular. The coconut gave a rich moistness to them and the chocolate topping worked really well. To my palate, the margarine gave an authentic shop bought taste (I think I’ll stick to butter) but they were still good. I’m now wondering what they would have been like made with oil instead of margarine – will have to try that next time.
Before we got to tuck into the matcha cake of my previous post, we had the enviable task of spending a few hours having fun on a mostly deserted Cornish beach. Despite being a local lass, I had never been to this beach before so it was a particularly exciting adventure. Down the long, winding and sometimes steep cliff path we went, with no sight of the beach or the group of friends we were there to meet. Was this beach a piece of fiction made up to give us an added adventure? The views were fantastic though and CT was botanising and enjoying the coastal flora. At last, around a corner, we spotted a hidden gem – a large and virtually empty beach. Apparently when the tide is in, there is no beach, but our more knowledgeable friends had timed our visit for maximum benefit. Despite the threat of rain, we remained dry and for a couple of hours we even enjoyed blue skies and sunshine.
As we don’t get to have picnics on special beaches very often, I thought something other than my normal work rye sourdough sandwiches was called for. So I pulled out the stops and made some milk bread rolls, inspired by Joanna of Zeb Bakes but actually using Andrew Whitley’s recipe in Bread Matters. But what for pudding? Something for all to share, but something that was not too heavy to carry and would travel well. I didn’t wonder for too long. I’d recently seen Dan’s wonderful recipe for Halva Flapjacks, first on Suelle’s blog Mainly Baking and then on Foodycat. It appealed straight away and I reckoned would be just perfect for a beach party. The theory is that using tahini means the butter content of normal flapjacks can be reduced. Well this maybe so, but I don’t think anyone could kid themselves these were healthy snacks. Even less so with my adaptation to include white chocolate!
- Melted 100g of unsalted butter with 50g brown sugar and 200g condensed milk in a large pan.
- Took off the heat and added 50g chopped white chocolate and left to melt.
- Added 75g tahini and 50g honey and stirred until all incorporated.
- Stirred in 100g chopped dates, 100g chopped walnuts and 20g sesame seeds.
- Worked in 225g rolled oats.
- Packed the mixture into a 9″ square mould and scattered a few more sesame seeds over the top.
- Baked for 20 minutes at 180C until golden.
- Left to cool, then cut into 16 squares.
A cross between fudge and flapjacks, these were a very sweet and sticky but delicious treat. Those middle eastern flavours of dates, sesame and honey worked really well together and the nuts were plentiful giving a lovely crunch to the texture. Luckily, I remembered to take some photos before we polished them all off. The party ended with a flapjack powered Frisbee session before clambering back up the cliffs and home for tea.