As I was surveying the kitchen this morning I noticed there was half a dozen bananas growing brown speckles. Even though that’s the best way to eat a bananas the children treat a brown speckle
As I was surveying the kitchen this morning I noticed there was half a dozen bananas growing brown speckles. Even though that’s the best way to eat a bananas the children treat a brown speckle as if it were a disease. I personally enjoy ripe bananas, but when there are six of them it’s a little bit much for me to eat up fast before they go soft.
Coincidentally I was looking at flapjack recipes. I have made them before and they usually go down well in our house. I don’t buy flapjacks because I have a nut allergy and you just don’t know what ones you can eat, they are usually labelled very conservatively so they are all a no-no, just in case. If I am at home I can take small risks with things that are labelled contains no nuts but packed in a factory which contains nuts, if I am outside my home I just don’t. Unofficially these flap jacks are nut free, it is up to you to carefully pick your ingredients and check for nuts. I can eat coconuts, which aren’t nuts, so I have used coconut milk spread as a substitute for peanut butter. They are quite soft so if you prefer more crunchy flapjacks cut back on the banana. For me, they are good as they are but chilled in the fridge for an hour or too.
6 tablespoons hot water
50g butter (1.7oz)
2 tablespoons of coconut milk spread (substitute of peanut butter)
3 tablespoons honey
180g dried cranberries (6.3oz)
250g rolled oats (8.8oz)
60g mixed seeds (2.1oz)
Melt the coconut spread, honey, butter and hot water in a large pan over a medium heat.
Once everything is liquid mix in the bananas, then the fruit oats and seeds.
Once everything is thoroughly mixed pour the flapjack mix into a square cake pan.
Bake at 160C /320F for up to 55 minutes.
Cool the mix completely in the tin.
Cut into squares and enjoy.
And guess who doesn’t know how to photograph flapjacks and make them look as good as they taste.
Just so you bread lovers don’t feel left out I made no knead bread with 25% wholemeal flour and made them into rolls today for lunch. They were so delicious that I’m having to make them again tomorrow.