November 02, 2013
Baking November - Hazelnut & Pumpkin Seeds Flapjacks
It’s already November, and the weather has turned to pretty awful recently. I often call this ‘cake weather’. This is when it’s dark and cold outside, and all I fancy doing is to stay in the cosiness of my home and enjoy a piece of cake. It seems that November was therefore a perfect time to have a month of experimenting with baking and I have named it ‘Baking November’. I’d love to hear whether you’re up to doing some baking too, so leave comments below and let’s inspire each others!
To start with, I have chosen to make good ole flapjacks. The first ever recipe that I posted on foodmoods was actually a recipe for ‘yogurt coated raspberry flackjacks’, and to this day it seems to be the recipe that has had the most views on the blog. However, when having a look at it recently, I couldn’t believe the amount of butter and sugar involved! This recipe is a lot more on the healthier side of things, but still remains super tasty. The recipe makes plenty and we had them all week long in our lunch boxes, and they were also a real success when I shared them with colleagues, one of them suggesting that they could even be eaten as breakfast.