almonds

Rhubarb & Mixed Nut Flapjacks (Vegan/ Dairy Free)

These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.

Ingredients:

Flapjack base:

  • 75g coconut oil
  • 175g peanut butter (or another nut butter ie. almond, cashew)
  • 150g dark brown soft sugar
  • 4tbsp golden syrup
  • 300g porridge oats

Filling and topping:

  • 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
  • 200g flaked almonds
  • 75g pecans
  • 75g brazil nuts
  • 100g caster sugar
  • 2tbsp water

Method:

  1. Preheat the oven to 180c. Grease and line a brownie tray.
  2. For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
  3. For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
  4. Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
  5. Cool then slice into bars.

 

Enjoy!

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A Festive Twist…

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Everyone loves a Bakewell Tart, so why not make my seasonal variation of the classic British dessert this Christmas instead of a batch of mince pies? Sliced up hot or cold, this bake is a real crowd pleaser and gives your jar of mincemeat a much needed make over.

(I know this post might seem a little premature, but this is a bake you can whip up, freeze and serve whenever you need it- ideal for anyone with their hands full this year!)
So, for the pastry you will need: 230g plain flour, 125g unsalted butter (cubed), 3tbsp caster sugar, pinch salt, 2 egg yolks and 3 tbsp whole milk (OR one block readymade short crust pastry)

Rub the flour and butter together between your fingers until they resemble breadcrumbs. Add the caster sugar and salt then mix.

Tip your egg yolks and milk into the bowl and stir with a knife. Bring the ingredients together with your hands to form a ball, handling as little as possible (the less you handle the pastry the more crumbly and delicious it will be!). If the pastry seems too dry add another teaspoon of milk.

Wrap the ball of pastry in cling film and leave it to rest in the fridge for half an hour. In the meantime, grease a 22cm loose bottom tart tin and preheat the oven to 200c (fan).

After 30 minutes, remove your pastry from the fridge (or reach for the pack of readymade!) and flour a work surface. Roll the pastry out to about 4mm thick then line your tart tin, patching up any gaps with excess pastry and pushing it right into the corners.

Blind bake your pastry case for 15 minutes (10 minutes lined with greaseproof paper and baking beans then 5 minutes without) then remove from the oven.

Now, to make your filling and topping you will need:
¾ jar mincemeat, 1 apple (finely chopped), 1tsp cinnamon, zest 1 lemon, 150g caster sugar, 150g butter, 150g ground almonds, 1 large egg and a handful flaked almonds.

Mix the mincemeat, apple, cinnamon and zest then spread generously across the base of your pastry case.

Next, whisk together the sugar, butter, ground almonds and egg until smooth, then dollop all over the mincemeat. Use a palette knife to level out the mix to the edges of the tart case. Finally, sprinkle with the flaked almonds.

Turn the oven down to 180c (fan) and pop your tart in to bake for 30 minutes, or until golden brown.

Leave the tart to cool in the tin then remove and dust with icing sugar. Serve with a dollop of brandy butter or creme fraiche!

Enjoy!

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