I made flapjacks this morning. I based them on a recipe from Hugh Fearnley-Whittingstall River Cottage Everyday (39). Although to be fair I should have more closely followed the recipe – I added about another 150g of fruit and seeds to the recipe and mine were a little crumbly. If you up the dry ingredients you need to up the binding ones (i.e. the butter, honey or peanut butter). I also didn’t add some of the seeds on top, I just mixed everything in together as I am lazy.
Next time I will leave out the sugar and maybe add a bit more honey.
Very Healthy Flapjacks
125g butter; 150g brown sugar; 125g no-added sugar peanut butter; 75g honey; lemon zest; 200g oats;150g dried fruit; 150g mixed seeds.
Put the butter, sugar, honey and peanut butter in a saucepan and heat gently until it has melted. Add everything else and stir until coated. Put in a greased and lined baking tray and cook for about 30 minutes at 160C – check it so you don’t burn it as I did!
My first breakfast consisted of one of these poached with some skyr and chilli flakes.
I am so pleased the ducks are laying again.