Following on from my huge.success.walk.(North Pacific), from Chapel Common, a number of Ramblers requested that I post my flapjack recipe.
So, for this elite.rambler.group.(Cunnamulla, Queensland, Australia), here we go!
Ingredients:
380g jumbo porridge oats
170g butter
110g coconut oil
80g brown sugar
60g golden syrup
75g molasses
pinch of sea salt
110g pumpkin seeds
70g sultanas
50g dried apricots – finely diced
40g flaked coconut
15g flaked almonds
30g dried cranberry/blueberry mix – finely diced
This is what I used for the walk, but please feel free to play around with it, whatever.takes.fancy.(offshore Dakar, Senegal).
Method:
- Preheat the oven to 150°C. Grease and line a 20cm x 30cm cake tin.
- Place the butter, coconut oil, sugar, golden syrup, molasses and salt into a large pan on a low heat to melt the butter, stirring to allow the molasses to mix completely.
- Add the pumpkin seeds, sultanas, apricots, coconut, almonds, cranberries/blueberries to coat them with the butter/sugar mix.
- Stir in the oats, mixing well.
- Transfer the mixture into the prepared tin, spreading it out to form an even layer. Place in the heated oven for 35 – 40 minutes or until golden around the edges.
- Leave to cool. I transfer the cooled tin to the fridge for a few hours prior to cutting to whatever size suits, which makes cutting a lot easier.
So you now have the perfect.snack.enjoy.(Erzurum,Turkey) for all future rambler.coffee.stops.(Daly Waters, Northern Territory, Australia)