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.

Flapjacks before cooking

So here is to Baking November! Have fun and enjoy x

Hazelnut & Pumpkin Seed Flapjacks – makes 18

• 400g oats flakes
• 150g hazelnuts, roughly chopped
• 100g pumpkin seeds
• 100g raisins
• 2tsp ground ginger
• 50g honey
• 50g coconut oil
• 300g unsweetened apple sauce

1. Preheat the oven to 180°C.
2. In a large bowl, mix the oats with the hazelnuts, pumpkin seeds, raisins and ground ginger.
3. Place the honey and coconut oil in a small saucepan and heat gently until melted and smooth.
4. Add the honey and coconut oil, as well as the apple sauce, to the dry ingredients and mix well so that they are well coated.
5. Line a baking sheet with baking paper and spread the mixture in a large square, about 6-7cm thick. Flatten it with the back of a spoon. Place in the oven for 20-30min until golden. If the edges tend to burn, lower down the oven to 170°C.
6. Take out of the oven, leave to cool down for 10min and cut into squares or rectangles (I made 18 large rectangles). Leave to cool down completely. Store in an airtight container for up to one week.

Flapjacks aux Noisettes et Graines de Courge – pour 18 barres
• 400g de flocons d’avoine
• 150g de noisettes, grossièrement hachées
• 100g de graines de courge
• 100g de raisins secs
• 2cc de gingembre en poudre
• 50g de miel
• 50g d’huile de noix de coco
• 300g de compote de pommes non sucrée

1. Préchauffer le four sur 180°C.
2. Dans un grand bol/saladier, mélanger les flocons d’avoine avec les noisettes, les graines de courge, les raisins secs et le gingembre en poudre.
3. Mettre le miel et l’huile de noix de coco dans une petite casserole et faire chauffer à feu doux jusqu’à ce que le mélange soit liquide.
4. Ajouter le miel et l’huile, ainsi que la compote de pommes, aux ingrédients secs. Bien mélanger.
5. Couvrir une plaque à four de papier cuisson. Etaler le mélange sur la plaque, pour former un grand carré de 6-7cm d’épaisseur. L’aplatir avec le dos d’une cuillère en bois. Mettre au four pour 20-30min jusqu’à ce que le flapjack soit doré. Si les bords ont tendance à brûler, baisser la température du four à 170°C.
6. Sortir du four, laisser refroidir 10min, puis couper des rectangles ou carrés (j’ai fait 18 rectangles). Laisser refroidir complètement. Se garde dans un récipient hermétique pendant une semaine.

1 comment:

plasterer bristol said...

these sound delicious, thanks for posing up this..


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