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Black treacle seeded flapjack recipe

Black treacle seeded flapjack recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Flapjacks

Vegan, dairy free, delicious chewy and nutritious snack. The black treacle and molasses sugar give a really deep texture and taste to this easy to make flapjack.

17 people made this

IngredientsMakes: 50 squares

  • 100g soya margarine
  • 80g Trex® vegetable fat
  • 200g molasses raw cane sugar (or other dark cane sugar)
  • 200g black treacle
  • 60g seeds (eg pumpkin, sunflower, linseed)
  • 400g jumbo porridge oats

MethodPrep:20min ›Cook:15min ›Extra time:30min cooling › Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4. Line a 20 x 30cm baking tin with baking parchment.
  2. Melt the soya margarine and Trex® in a fairly big saucepan on a low heat.
  3. Add the molasses sugar then the black treacle stirring steadily to blend all ingredients. Once everything has blended turn off the heat.
  4. Add 50g of the seeds keeping back 10g to scatter over later. Stir in the oats until you have an even mix and all the oats are covered with the mixture.
  5. Spoon the warm mixture into the tin spreading out flat until you have an even depth. Use a spatula or back of spoon and try to do this before the mixture cools too much. Scatter the remaining seeds onto the surface of the flapjack and smooth over to embed them into the mixture, this ensures the seeds are visible on top.
  6. Place the baking tin into the oven and bake for 15 to 18 minutes until the mixture turns brown, pumpkin seeds will split giving a nice rustic look.
  7. Leave to cool for ten minutes or so before scoring the sections for cutting. Leave to cool for a further 20 minutes before sliding out of the tin and cut the squares.
  8. Once cool, transfer to an airtight container, use greaseproof paper between layers to prevent the squares sticking together.

Tip

Cut into 50 squares they make a nice tea time snack about 110 calories of slow burn energy with a little sugar hit.

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Why do my flapjacks never set.

I've been making flapjacks for my school's tuck shop for about 6 years now.

I use this recipe and bake them in a 12'' by 9'' traybake tin.The size of tin is important because when I use smaller tins I invariably end up with brittle, hard flapjacks because the mixture is less thick in the tin so it cooks quicker. You may need to experiment until you find the right timings and tins. I make 3 tins at once so it's a bit tricky to scale down to one tin, but I'll have a go.

First butter your tin well and if possible line the bottom. I have some reusable baking liner cut for my tins and it is fab for this sort of thing.

1 generous tablespoon of golden syrup (I use 4 tbsp for 3 tins so you want 1 and a third really)
4 oz demerara sugar
6 oz butter (NOT MARGE)

Stir in 11 oz porridge oats

Mix well. You can add a handful of seeds or nuts if you like, or dried apricots.

Spread out in the tin, I use a potato masher to make it even.

Bake for 23 mins at 170 fan oven or 190 C for a conventional oven.

If you cook them too long they become brittle and shatter into a million pieces when cut and if you undercook them they are too soft. 23 mins is just right for my oven but bear in mind your oven may be different.

Leave to cool COMPLETELY in the tin before turning over and bashing on the worktop when it should come out in one piece. This is crucial, they must be absolutely cool. I cut it into 12. These flapjacks are firm but slightly chewy, just the way we like them.

Recipe for 3 traybake tins

4 tbsp syrup (use half black treacle for a change)
12 oz demerara
500g butter (2 packets)
2lb oats


Which supermarkets deliver in Rockingham?

The online supermarket delivery service Rockingham: a growing number of stores makes this possible. A shopping cart with items like Rachels Organic Stirred Greek Style Natural Yogurt, Pure Irish Organic 2 Ribeye Steaks and maybe Wax Lyrical RHS Sweet Pea Ceramic Candle and now and then checkout bargains from Quaker Oats may weigh about 19,6 kilogram. Why make things difficult? Make use of the online supermarket Rockingham directly. “Everyting fresh at house”, you can count on that. Online, you select a time slot that suits you. Tuesday right on time at 07:00, monday around noon at 16:00 or monday around night at 17:15, where you want (home or work). On this website, you can read more about Supermarket Delivery Ipswich

Online food shopping in Rockingham
Maybe you are familiar with online shops as Focus diy & gardening www.focusdiy.co.uk? The ordering of online food goes also that easy. Just register online, start searching food-items like Perfect World Loads of Strawberry Dairy Free Ice Cream and also Telma Chicken Noodle Soup Mix. Or check groceries in categories like Soup Mix or check the brand page from e.g. Character World. You can easily put groceries in your online cart. Get everything? Now, select a location and time+day. You don’t need your debit card directly, use pay after delivery, safe and easy with the debit card. Click and collect is also possible. It is that easy: online groceries shopping and try e.g. Sainsbury’s supermarket delivery in Rockingham.

The bakery and butcher are also online
There are plenty of bakeries in and around Rockingham who have their own professional delivery service. Many different products like Borodinsky, more and more butchers deliver Large Intestines. At the greengrocer you buy Bean sprouts, and obviously Plantain or Dragonfruit at the supermarket delivery service Rockingham. What you achieve: high freshness groceries. You can have drinks delivered through the liquor like Rickard’s Radler or a good glass of Craggy Range Te Muna Rd Pinot Noir 2012. By the supermarket you order a bottle Kraft Malz for the children. Everything can be ordered from the online supermarket. The delivermen drives around all day. For example, at 9:40 o’clock early in the morning 16:30 o’clock before dinner, or evenings about 19:20 o’clock thanks to food delivery Rockingham. Get your bread at home, or ordering from the online butcher is easier than ever before. Experience the ease of the delivery service of Morrisons, Waitrose, Sainsbury’s, Ocado, Asda, Lidl, Tesco, Amazon Pantry, Aldi, Iceland. This may also be possible with the service of Clearwater Hampers, Pets at Home or Farmfoods. Is it your birthday? Get a mix with Cheese puff or a bag with Sensations Mexican Fiery Sweet Chipotle Crisps 150g with a discount at the online supermarket. Of course, you need to clean your house from time to time. Order very easy a Sainsbury’s All Purpose Cleaner, Citrus L offer online.


You will need

Saucepan - This Russel Hobbs one is just what you need for hassle-free cooking &ndash see more details here at Amazon.

Baking tin - This one is non-stick and made from heavy-gauge steel that provides an even-heating performance and long-wear. See more details here at Amazon.

Large mixing bowl &ndash this one by Wilko has high sides and a non-slip base and costs next to nothing &ndash see more details here at Wilko.

This is a brilliant recipe for using up overripe bananas that are going black. If you don't want to make the flapjacks right away, you can freeze black bananas so that they are ready for baking when you need them. Just defrost overnight in the fridge or in the microwave.

Get the kids involved with cooking this simple recipe by having them help you weigh and measure the ingredients. They'll love mashing the bananas, too.

The finished flapjacks will keep in an airtight container for a little over a week. You can also freeze them &ndash space them out on a baking tray to freeze, then pop them into a freezer bag or reusable container (this will stop them sticking together). Simply defrost overnight in the fridge for an easy and healthy lunchbox addiiton the next day.


Friday, 23 November 2018

Cookie Bars

I've been really busy lately, helping my son clean and redecorate his new flat before he moved in. I made these cookie bars in a quiet moment - probably waiting for paint to dry before I could do anything else. I found this recipe, which originally came from Fig Jam and Lime Cordial blog, a while back, and it's really useful for cookies in a hurry.

Because I didn't want to add to my store cupboard of cooking ingredients, I bought a 120g pack of ready-mixed 'add-in' morsels marketed by Whitworth's. It was a mix of 35% cranberries infused with cherry juice, 25% dark chocolate, 20% cherry infused apple and 20% raisins, called Dark Choc Cherry mix 'n' bake. I added 30g chopped roasted hazelnuts to add a bit more flavour and crunch. I used these in place of the chocolate and the orange zest in the recipe.

Although it was quick and easy to use a pre-packed mix of chocolate and fruit, infusing cranberries and apple pieces with cherry juice didn't give the same intense flavour that using dried cherries would have done, and there wasn't really enough chocolate in the cookie bars to satisfy a chocoholic! Not a bad idea for a speedy bake, though, particularly if you don't want to accumulate lots of opened bags of dried fruit and nuts.


MOOLI KOFTA CURRY / मूली कोफ्ता करी (Radish Kofta Curry)

The other day at the green grocer’s I saw the fresh stock of radish and without losing a second I made an impulse purchase. Fresh, crisp, white, slender radish seemed like the harbinger of the lovely winter produce that I am so eagerly awaiting. Making radish koftas was the most natural thought that came to my mind since it has been ages that I had them. It was always my Mum who used to make it and ever since her demise, I never tried cooking it on my own.

Actually no one in my marital home is fond of radish and I can’t remember when I last bought them! On the contrary, at my mother’s, we used to eat radish almost daily, sprinkled with some Chaat Masala . I also used to love gorging on a simple cabbage salad that she used to make by thinly slicing the cabbage, adding shredded carrots & diced tomatoes and then a sprinkle of some crushed black pepper corns along with salt and a dash of lemon.

In fact it is not just radish but so many other foods that are not enjoyed in my marital house. I have rarely encountered pumpkin, colocasia/taro, beetroots, turnips, mint, mushrooms, black eyed peas, mung beans, puy lentils to name few. On the other hand I love each and every known variety of lentils, legumes and dried beans available in India. And eat most veggies too. I have tried to make my daughter enjoy the nature’s seasonal bounties and though she eats most of them, her focus is mostly fish and chicken.

There is a saying in Punjabi (“Bhuk’kha jat mooli khaye, mooli bhuk’kh hor vadaye!) which upon rough translation implies that radish is an appetizer. However, in this recipe it is the main dish or rather the star dish, to be mopped with chapatti or rice.

1 heaped tbsp tender Radish leaves (finely chopped)

1/3 C + 1 tbsp dry roasted Besan (Chick Pea flour)

½ tsp Red Chili powder (adjust as per amount of heat required)

1 tsp Ginger Garlic Paste (optional)

½ tsp Eno fruit salt or baking powder (if using baking powder, you need scant ½ tsp)

2 Red or Rreen chilies (de-seeded & finely chopped)

1 tsp Ginger Garlic paste

5-6 cashew nuts ground to paste

1 tsp Degi Mirch (Kashmiri Paprika which has mild heat and gives a nice reddish color to the curry)

Drizzle fresh cream to serve

For the koftas, sprinkle the salt over the radish and keep it aside for 10 minutes. Squeeze out as much water as you can from the radish and transfer it in a mixing bowl. Add the radish leaves, green chilies, besan, red chili powder, carom seeds, ginger garlic paste and Eno fruit salt. Without using any water knead the mixture well. Make balls to the size you desire and keep them on a slightly greased plate.

Heat the oil and on medium heat fry the koftas till they begin to turn brownish in color (be careful not to brown them too much else they will taste burnt). Using a slotted spoon remove the koftas on absorbent paper.

For the curry, chop onions very finely. Heat the oil in a pan and add bay leaf along with green cardamoms. Fry for 10 seconds and tip in the onions. Fry till they begin to turn golden brown in color. Add a few table spoons of water and add the ginger garlic paste. This way the paste does not stick or burn when added to the hot pan. Fry till the ginger garlic paste becomes aromatic a few minutes. Add the salt, turmeric, coriander powder and degi mirch. Fry for half a minute and then add the yogurt. Fry for a few minutes or until the fat leaves the masala. At this point add the cashewnut paste and fry on low flame for half a minute. Add two cups of water (more if required since the curry thickens as it begins to cool) and bring it to a boil. Reduce the water by a quarter and then add the koftas. Sprinkle with garam masala and simmer for 3-5 minutes (depending upon the size of the koftas) and remove from heat. Serve hot with roti (thin whole wheat flat breads) or rice.

Note: The amount of besan will depend on the amount of water there is in the squeezed radish.

Note: Your kofta curry will look different from the pictures here because for the sake of clicking pictures, I didn’t simmer the koftas in the curry.

Yield: Makes 12 koftas (the size shown in the pic)

You may also like to try these Kofta Curries:

MAKHMALI ALU PANEER KOFTA (Potato & Cheese Croquettes in Poppy Seeds Gravy)


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