Seriously yummy, terribly unhealthy, packed with energy, easy to make….what’s not to like?
This recipe is from Annabel, a fellow LDWA walker and all-round good egg. Not that she’s round of course. Or an egg.
Annabel (who has a Blog) dished out these flapjacks whilst on the CarpetBaggers 50 walk, it’s like rocket fuel.
High Energy Flapjacks
310g Oats
250g Holland & Barrett Breakfast Sprinkle (A very fruity, nutty, seedy mix)
80g Roughly chopped nuts
170g Dark soft sugar
230g Butter
4 tbsp Honey
2 tbsp Sweetened condensed milk
100g Roughly chopped dark chocolate
½ tsp Powdered ginger
Melt butter, honey, sugar & condensed milk.
Mix in dry ingredients.
Press into a baking parchment-lined shallow baking tray
Cover with a layer of baking parchment or foil if you prefer it to be softer rather than crunchy.
Bake for 20mins @ 170degC / Gas 3.
Leave to cool.
Cut into 2” squares and wrap in either foil or baking parchment. I store mine in the fridge….right at the back so I’m not tempted to dive in and grab a piece when I walk past.
Obviously this recipe isn’t suitable for those with a nut allergy. I recently made a nutless batch for a friend with such an allergy, it tasted fine and had a good consistency. Rather than use the Holland & Barrett Breakfast Sprinkle, used a mix of dried fruit, more oats, seeds etc made up to the same weight. This worked out very well – although I don’t know if the seeds would cause an allergy flare-up.
I didn’t get round to giving it to my allergy friend so I ended up eating it myself.
A chap can’t have enough flap-jack in store….can he?
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