Blog Archives

Rhubarb & Coconut Flapjacks

30/3/2015

Better than a rhubarb crumble, these flapjacks are chock-full of wholesome oats, fragrant fruit and some special ingredients that add that extra bit of secret deliciousness. Roasting the rhubarb first intensifies its unique flavour and sweetness and makes for a very moreish treat..

Ingredients

250g Rhubarb Stems (Forced is ideal, but not essential)

170g Golden (or regular) Caster Sugar

200g Golden Syrup (or swap half for honey)

200g Butter (or Coconut Oil for dairy free)

400g Whole Oats

100g Unsweetened Desiccated Coconut

Optional (secret yum) Extras
Natural Coconut Flavouring or Essence
1/4 teaspoon of Rosewater

Method (couldn't be much easier!)

Line the base and sides of a 20x30cm (approx) tin with non stick baking parchment and preheat the oven to 180℃/Fan 160℃.

RHUBARBY BIT

Chop all the rhubarb stems into chunks, about 1cm. Put about 3/4 into a small baking tin with 20g of the caster sugar and roast for 10 minutes.
Remove from oven and add the Rosewater if using. Add the remaining uncooked rhubarb to the mix and give all a little shake/stir so evenly coated and sticky.

FLAPJACKY BIT

Place the remaining caster sugar, golden syrup and butter (or coconut oil) in a large pan. Heat, stirring occasionally, over a moderate heat until the butter melts and sugar dissolves.
At this point add between 10-20 drops of coconut essence (taste dependent). I do 20. I like coconut :)

ALTOGETHER NOW...

Add the oats and desiccated coconut to the pan and mix well.
Tip about 2/3rds of the flapjack mixture into the prepared tin and press down firmly with the back of a fork.
Distribute the rhubarb mix over the top of this then top off with the remaining flapjack mixture. Some bits of rhubarb poking through is ok. Good, in fact!

BAKE

...In the preheated oven for approx 30 minutes or until the outside edges are golden brown and the top golden.
TIP This is one of those instances where a little over baked is better than a little under baked. Extra chewiness is good, and there will be moisture from the rhubarb, so it wont dry out.
Leave to cool before cutting into squares - it's easier to cut the flapjack into neat pieces

0 Comments

Valencia Orange Drizzle Cake

9/3/2015

1 Comment

'Lemon' Drizzle Cake? Sooo last season, darling!

Ok, Lemon Drizzle is still delicious, of course, but it is Valencia Orange season now, and what better way to mark it than with an (equally delicious) version on the classic tea-time favourite.

The addition of the Almond & Vanilla Extracts are optional but HIGHLY recommended..

Ingredients

9 inch/1lb Loaf tin, greased and lined.

Cake
175g Butter (softened in microwave 1 min)
175g Caster Sugar
Zest 4 Valencia Oranges
3 Med Eggs (lightly beaten in separate bowl)
1/2 tsp Almond Extract (optional)
1/2 tsp Vanilla Extract (optional)
175g Self Raising flour
Pinch of Salt
Splash of Milk (optional)

Syrup
Juice from x 2 of the Oranges
50g Icing Sugar
50g Caster Sugar
1 x tbsp Golden Syrup

Granulated Sugar to sprinkle on top

MAKES 10 SLICES

Method

Beat the butter and sugar until very pale and fluffy; at least 5 mins. Add the zest and extracts, if using, then beat in the eggs a little at a time, adding a little flour at each stage to prevent curdling. Using a metal spoon, fold in the remaining flour and salt. Don't overmix!

The mix should drop off a spoon easily with a little tap, if it’s a little stiff, add a splash of milk to loosen it.
Pour into a lined loaf tin and bake at 170 (160 fan) degrees for 40-50 minutes, or until a skewer comes out clean.
Meanwhile to make the syrup, put all the ingredients in a small saucepan on a low heat. Simmer for around 20 mins or until you have a 'light syrup' consistency (remembering will thicken a little as its cools)
When the cake is done, remove from the oven and pierce deeply all over with a skewer (not right down to the bottom) Spoon over the syrup, then sprinkle the top with granulated sugar. This gives a lovely crisp finish to the top when cool and looks pretty :)

Leave to cool completely before removing from the tin. Then, um, EAT!

HAPPY ORANGE SEASON!

1 Comment

Rhubarb & Coconut Flapjacks

Ingredients

Method (couldn't be much easier!)

Valencia Orange Drizzle Cake

Ingredients

Method

Categories

Polly's Posts

The Archives

Categories

Rhubarb & Coconut Flapjacks﻿

Ingredients

Method (couldn't be much easier!)

Valencia Orange Drizzle Cake

Ingredients

Method

Categories

Polly's Posts

The Archives

Categories

Rhubarb & Coconut Flapjacks