honey

Maple syrup, coconut and cranberry granola 

~ Kate ~ Leave a comment


An artfully positioned plastic bowl saves Bert’s modesty.

Bert is many things – exuberant, showy, funny, caring, dramatic, brimming with relish, nerding out over the small details of functional vehicles, stubborn, determined, ridiculous, inhabiting a book so completely he has to act it out, a bizarre but brilliant dancer, all or nothing, the calm or the storm.

But one thing he is not is cool.

Feeds us for a couple of weeks 

2 tablespoons of sunflower oil

125ml maple syrup

2 tablespoons honey

1 teaspoon vanilla extract

300g rolled oats

100g mixed seeds

75g sultanas

25g cranberries 

50g dedicated coconut

Heat the oven to gas mark 2 (150 degrees) and line a baking sheet with baking parchment. 

Mix the oil, syrup, honey, vanilla, oats and seeds together and spread the mixture out evenly on the baking sheet. Bake for 15 minutes then add the coconut and dried fruit and bake for another 15. 

When it’s cool, tip it into an airtight container, breaking it up into small pieces as you go.

Fruit and seed flapjack

~ Kate ~ Leave a comment

flapjack

Makes 10-12

125g butter

125g brown sugar

125g honey

250g rolled oats

100g dried fruit – we had raisins and dates

30g mixed seeds

Melt the sugar, butter and honey together. Stir the dry ingredients together wildly so that the mixture is catapulted across the table, carpet and chairs. Add the melted ingredients and combine, flicking globules of warm mixture across the room and cackling madly. Press into a 20 x 25cm or so tin, bashing one small area like a drum until it is extremely flat but ignoring the rest. Cook at 180 degrees or on the grid shelf on the bottom of the Aga roasting oven with the cold shelf two shelves above, for 20-25 minutes. Put the bowl on your head and lick it from the inside. Dance on a chair while your mother tries to sweep the flapjack mixture up around you.

Cut into pieces in the tin while still warm.