Flapjacks are more often baked using just golden syrup but the addition of black treacle makes them somewhat moreish and special. They're healthier too with the addition of apples and mixed seeds and porridge oats are helpful to assist lowering cholesterol. Rapeseed oil is rich in omega 3 one of the good essential fatty acids.
Oil a 20cm baking dish.
Microwave for 90 seconds - 8 tbsp rapeseed oil, 75g dark brown sugar, 2 rounded tbsp golden syrup, 1 rounded tbs black treacle. Stir in 250g porridge oats, 1 tsp cinamon, 3 medium sized grated apples, 2tbsp mixed seeds. Ensure dry ingredients are well coated.
Press well into the prepared baking dish and bake 35 minutes, 160 fan/180 C, until firm. Allow to cool before cutting into portions and turning out. Melt golden syrup and dip in thin slices of apple to decorate if liked.
There's no excuse for not having a healthy snack like this one which can be stored all day in the fridge or make it befoe bedtime for a handy ready to go breakfast that takes seconds to make.
Use a small container with a lid. Add 6 tbps porridge oats, 1 tbsp maple syrup, 1 tbsp mixed seeds, 1 tbsp sultanas, 1 tbsp crunchy peanut butter chopped into small bits. Add enough almond milk to cover the mixture, add the lid then leave in the fridge overnight for breakfast or as a ready made any time snack.
Treacle gives a distinct flavour to these scones. If you want them more subtle just use golden syrup in place of the treacle.
Rub using fingers 200g SR flour, 25g sugar, pinch salt and 50g butter until it resembles breadcrumbs. Add half tsp each of baking powder, mixed spice and cinnamon.
Lightly oil a tablespoon and the treacle will fall easily into a jug. Mix together 1.5tbs treacle to a jug with 3tbsp natural yoghurt and 1tbsp milk (you can substitute the yoghurt and milk with 125ml milk). Mix until a dough is formed (the dough shouldn't be too sticky and a well formed ball so add a bit at a time). Allow the dough to rest 5 mins.
Firmly press the dough into roughly a 6" round 3cm thick. Cut into small rounds gathering scraps together to make more scones. Bake for 10 - 12 minutes. 180 fan oven, 200 C.
Tip : when you cut the scones in half to eat use a fork instead of a knife to pierce all around and this will stop the scone from crumbling.
Seasonal Grub can be expensive when shop bought, you can make your own at a fraction of the price and get more per person to eat.
Can't get enough of Hot Cross Bun Loaf. I especially like waiting for the dough to prove as the mixed spices fill the room with a wonderful aura.
- Sift 250g bread flour, 250g plain flour, 1tsp ground mixed spice, 1 tsp cinnamon and pinch salt. Add 7g fast action yeast, top that with 75g castor sugar and 250g mixed dried fruit, zest of 1 orange.
- Heat 50g butter with 250ml milk in the microwave for 1 minute swirl around until the butter is dissolved. Add 1 lightly beaten egg to the mixture and pour into the flour mixture to form a dough. Knead for 10 minutes in a mixer with dough hook attachment or do it the hard way with your hands stretching and pummelling until a ball can be formed. Cover with clingfilm and leave for 2 hours in a wam place until doubled in size.
- Divide into two halves and cut each half into 6 equal portions. Oil two 24cm loaf tins. Shape each peice of dough into a ball and put 6 in each tin. Cover again with film and leave for 1 hour to double in size.
- To decorate mix together 25g plain flour half tsp rapeseed oil, 1 level tsp icing sugar and 4tsp water to make a paste then pipe crosses on each bun. Bake 25 mins at 200c, 180fan, gas 6.
- Heat 2tbsp milk and 3 tbsp castor sugar until sugar has dissolved then use to brush the tops of the buns whilst still hot. Leave at least 10 minutes before turning out to cool then scoff the lot with lashings of butter and jam!
