One of my 2018 New Year's Resolutions is to use up as much of the ingredients in my food cupboards as possible. This is the intention for every meal that I cook as well as for recipes that include baking, healthy snacks and desserts as well as entertaining.
On the 2nd January, the first official day back at work, I was already distracted by 11am. I started opening my cupboards and various jars and put together the most delicious mixture for a healthy flapjack recipe…. 10 minutes later I'd used up a jar with seeds and 2 half plastic packets with nuts. Boom!
I would love to share this recipe with you and hope that it inspires you to delve in to your store cupboards and grab ingredients that you can mix together very easily to bring about a fruitful, hearty, texture filled flapjack!
300g oats already mixed with hempseed
2tsp turmeric powder
2tsp moringa powder (pot finally finished!)
Handful of seeds (pumpkin etc)
50g blanched almonds (packet finished!)
1 tbs tahini
50g blended walnuts
1 large tbs maple syrup
1 small dollop of pomegranate molasses
100g coconut oil (I always have so much of this!)
Mix together all the dry ingredients in a bowl. Then melt the coconut oil and add to the mixture along with the maple syrup and pomegranate molasses. Stir well until all the mixture is combined and pour the mix into a baking tray lined with baking paper.
Bake at 180c for 20 minutes. Let stand for 20 minutes and then tuck in! I tend to break apart the tray back into big chunks rather than cutting them straight with a knife.
This will keep for over a week in an airtight container. YUM … and have some ChicP Banana, Avocado & Cacao hummousse to dunk it into (Or layer on as icing)!