Tag Archives: flapjack

Peanut Butter and Date Breakfast Bars

Regular readers of my blog may remember that having received 12 free jars of Sun-Pat peanut butter, that I promised to share an energy boosting breakfast bar recipe. Well, here it is. Nice and healthy before we hit the excesses of the festive season.

Peanut butter and date breakfast bars

Peanut Butter and Date Breakfast Bars

Ingredients (makes 9)

150g Sun-Pat peanut butter
150g dates
150g oats
10g chia seeds
10g linseeds
About 200ml boiling water
1 tsp bicarbonate of soda

Method

Preheat fan oven to 180 deg C.
Line a 20cm square baking tin with greaseproof paper.
Chop dates and place in basin.
Add bicarbonate of soda.
Add sufficient boiling water to cover.
Leave for 15 minutes, then strain, reserving the liquid.
Place peanut butter in mixing bowl.
Add dates.
Add chia seeds and linseeds.
Mix in oats along with 2 tbsp of the reserved liquid from the dates.
Put mixture into the tin, pressing down into the corners.
Cook in preheated oven for about 25 minutes until golden brown.
Leave in tin for 10 minutes, then turn onto cooling rack.
Once cool, cut into 9 squares.
Serve and enjoy.

Delicious and just what we needed for a quick energy boost ready for parkrun. And it must have done the trick, as son1 achieved a personal best for his run today.

Peanut butter and date breakfast bars

I’d love to hear your ideas for a recipe using peanut butter?

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Disclosure. This post mentions a product I was sent for free. All opinions are my own.

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Teatime Treats plus giveaway

I’ve been busy baking again. This time a selection of tasty teatime treats using Macabella Cocoa & Macadamia Spread. I received 4 jars free to review – 2 each of Macabella Crunch and Macabella Velvet.

Macabella cocoa & macadamia spread

As Macabella spreads contain a high content of both sugar and vegetable oil, I’ve experimented with simplifying traditional recipes to replace ingredients like chocolate, butter and sugar or syrup with Macabella. This also cuts out the saucepan stage of having to melt fat, etc, so my recipes are quick and super-easy to make.


Macabella cookies

Chocolate Cookies

Ingredients (makes 12)

250g Macabella Crunch
150g plain flour
1 egg

Method

Preheat fan oven to 180 deg C.
Mix Macabella, flour and egg together.
Grease baking trays.
Divide mixture into 12 balls.
Place on a baking tray, about 5cm apart and press down slightly.
Cook for 10 minutes in centre of pre-heated oven.
Allow to cool.
Serve and enjoy.

Macabella cookies



Macabella brownies

Chocolate Brownies

Ingredients (makes 12)

300g Macabella Crunch
75g plain flour
2 eggs

Method

Preheat fan oven to 180 deg C.
Mix Macabella, flour and eggs together.
Grease and line a 20cm square tin.
Tip mixture into tin and smooth into corners.
Cook for about 30 minutes in centre of pre-heated oven.
Allow to cool and then cut into 12 pieces.
Serve and enjoy.

Macabella brownies



Macabella flapjack

Chocolate and Cranberry Flapjack

Ingredients (makes 12)

150g Macabella Velvet
300g oats
approx 50ml milk
25g dried cranberries

Method

Preheat fan oven to 180 deg C.
Mix Macabella, oats, cranberries and sufficient milk to stir easily together.
Grease and line a 20cm square tin.
Tip mixture into tin and smooth into corners.
Cook for about 30 minutes in centre of pre-heated oven.
Allow to cool and then cut into 12 pieces.
Serve and enjoy.

Macabella flapjack

Everyone who tried one of these tasty treats said how delicious they were. My personal favourite are the cookies. The Crunch really added to both the cookies and the brownies whilst Velvet was just right for the flapjack as Crunch would have been lost amongst the flapjack texture.

And of course I tried both types spread on bread too. Heavenly. With the macadamia flavour, they tasted just that bit more luxurious than traditional nut-free or hazelnut based chocolate spreads. They are marketed as premium Belgian quality. The Velvet contains 15% macadamia nuts and the Crunch 19.5%.

Macabella Velvet and Crunch are both available at Sainsbury’s with a current RRP of £3 for a 375g jar. That is not much more than the price of a standard chocolate spread for a premium product. I’ll certainly be buying this in the future.

Plus I’m hosting a rafflecopter competition to giveaway 2 jars of Macabella to 3 lucky winners. Each winner will receive 1 jar of each of the following flavours – Macabella Velvet and Macabella Crunch.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your ideas for a recipe using Macabella. I’ve got one more jar left and I’m planning to make some chocolate pinwheels, by spreading it over puff pastry, rolling up, then cutting into slices before baking. Do you think it would be too naughty to eat these pastries for breakfast?

You can find Macabella on social media as follows:-
Facebook | Twitter | Instagram

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Disclosure. This post is a review of products I was sent for free. All opinions are my own.

Sticky Date Flapjack

Flapjack has always been one of my favourite sweet treats and there are so many different possible variants. One of my favourite goto recipes is Sticky Date Flapjack which I had pinned from Ocado. However last month when I clicked on my pin, the link was broken. I had an unsuccessful search around Ocado’s recipe section. So now was obviously the time to come up with my own date flapjack recipe, as I couldn’t remember the full ingredient list or amounts. And I decided to experiment with using coconut oil rather than butter for a slightly healthier version.

Vita Coco coconut oil

I had never tried coconut oil in any cooking previously, but I had just received a free tub of Vita Coco organic coconut oil which I was looking forward to trying, especially since becoming a convert to coconut syrup last year.


Date flapjack

Sticky Date Flapjack

Ingredients (makes 12)

225g dates
150 – 200 ml boiling water
1 tsp bicarbonate of soda
350g oats
90g coconut oil
90g golden syrup

Method

Preheat fan oven to 160 deg C.
Line a 20cm square baking tin with greaseproof paper.
Chop dates and place in basin.
Add bicarbonate of soda.
Add sufficient boiling water to cover.
Leave for 15 minutes, then strain, reserving the liquid.
Mash the dates into a pulp with a fork.
Meanwhile add coconut oil and golden syrup to a large saucepan.
Gently melt.
Add the liquid from the dates.
Mix in the oats.
Put half the oat mixture into the tin, pressing down into the corners.
Cover with the date layer.
Cover with the remaining oat mixture, ensuring all the dates are covered.
Cook in preheated oven for about 25 minutes until golden brown.
Leave in tin for 10 minutes, then turn onto cooling rack.
Once cool, cut into 12 slices.
Serve and enjoy.

date flapjack

This was really tasty and I’ve still got some coconut oil in the tub, so I’m planning to try using it in a savoury dish next. Although as a newbie to coconut oil, I would love to hear recommendations of what it does or doesn’t work well in.

For other newbies, here is what it looks like. According to the pot it is solid upto 23 degrees C. And it had a very subtle aroma of coconut. Also the coconut flavour in the flapjack was pretty subtle too.

Vita Coco coconut oil

And the pot indicates that in addition to cooking, you can use it as a spread or even use it on yourself as a moisturiser or hair conditioner. Also suitable for removing make-up. That is quite some wide range of uses.

Definitely something that is going on my shopping list.

I’d love to hear what you would use coconut oil for?

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Disclosure. This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com. This recipe uses a product I was sent for free.  All opinions are my own.

Comvita bloggers’ recipe competition – Fruity Honey Flapjack

Comvita Health Foods are running a competition for food loving bloggers to create a recipe including a Comvita product from the choices below.  The selected product is provided for free. Research shows we can influence our health by modifying our diet, so Comvita’s commitment is to provide effective products, enabling us to achieve a healthy life.

Bee Pollen Granules 125g
Wildlands Honey 250g
Southernlands Honey 250g
45 Degree South Clover Honey 250g
Manuka Honey UMF 5+ 250g
Olive Leaf Complex 500ml
Olive Leaf Complex Peppermint 500ml
Olive and Mixed Berry 500ml
Olive and Aloe 500ml
Broccoli Extract 500ml
Propolis Extract (Alcohol free) PFL15
Manuka Honey and Apple Cider Vinegar
Manuka Honey Bar Energy
Manuka Honey Bar Boost

I decided to choose one of the honeys and opted for the manuka honey.  I’ve never tried manuka honey before but I’d heard that manuka honey is sometimes used to prevent or treat cancer.  Therefore as well as being tasty, I’m hoping it will be beneficial to son1 who has leukaemia.  Certainly it is a well-known fact that honey has been used since ancient times for its medicinal qualities.

Manuka Honey

Comvita Manuka Honey UMF 5+

Next to choose a recipe.  My favourite honey recipe that I have created is a hot honey and lemon drink.  I find this a very comforting drink but it is not very challenging for a competition entry.  So instead I decided to trial a different version of my flapjack recipe to use manuka honey rather than golden syrup.

Fruity Honey Flapjack

Ingredients

200g soft brown sugar
200g Comvita manuka honey UMF 5+
200g margarine
400g porridge oats
50g dried mixed fruit

Method

Grease and line a 20cm x 30cm baking tin.
Melt the honey, margarine and sugar in a large saucepan.
Remove from heat.
Stir in the oats and fruit.
Spoon into the tin and flatten.
Cook in fan oven at 170deg for 15 minutes.
Allow to cool and cut into squares.

Put honey, sugar and margarine in saucepan

Put honey, sugar and margarine in saucepan

Heat until melted

Heat until melted

Mix in the oats and fruit

Mix in the oats and fruit

Flatten into the tin

Flatten into the tin

Allow to cool in the tin

Allow to cool in the tin

Cut into squares

Cut into squares

Son1 enjoying a slice

Son1 enjoying a slice

Disclosure.  This post is a recipe using a product I was sent for free.  All opinions are my own.