A Cornish girl's food adventures

Tag: oats

Gingerbread granola

Gingerbread granola

I might have mentioned this before but my family doesn’t eat Christmas dinner (we have it on Christmas Eve instead) but we do enjoy a Christmas day brunch before the present opening begins. And this is the perfect recipe to kick off the big day. […]

Sour cherry crumb bars

Sour cherry crumb bars

The little cherry tree in our garden has really out-done itself this year. It’s not much bigger than me but it’s managed to produce masses of fruit. As they are sour cherries I do have to cook them before we can enjoy them, just to […]

Banana muesli muffins (vegan)

Banana muesli muffins (vegan)

I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious!
But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, I can’t turn my back on it for five minutes without its contents becoming overripe and threatening to turn to mush right before my eyes. As a result I’ve had plenty of chances to play around with my favourite banana bread recipe (which also happens to be vegan). These are such a great breakfast treat, they’re moist, light, fluffy and flavourful. They’re also better the next day, so you can bake in the evening when it’s cooler and enjoy them for breakfast the next day!

Ingredients
makes about 12
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp of ground cinnamon
100g of muesli

demerara sugar to finish

Pre-heat your oven to 180°c and grease and line a muffin tin with wrappers.
Mash the bananas really well, so they’re quite smooth and beat them with the sugar and oil. Sift together the flour, raising agents and cinnamon and then briefly fold them into the mashed banana mixture, so that they are just combined. Stir in the muesli and then spoon the batter into the muffin wrappers. Sprinkle the tops with a little demerara sugar to add a little crunch. Bake the muffins for 20-25 minutes, until they are risen and fluffy and a cake tester comes out clean when you insert it into them. If you can resist eating them while they’re still warm then these are even nicer the next day, banana bread always is!

CRANACHAN ICE CREAM (no churn)

CRANACHAN ICE CREAM (no churn)

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s […]

APPLE GRANOLA BREAKFAST PARFAIT

APPLE GRANOLA BREAKFAST PARFAIT

So, for one reason or another, I had a lot of apples that I needed to make use of quick-smart before they started to turn themselves to cider right there in my fruit bowl. The obvious answer was to make apple sauce which I could […]

Happy Burns Night!

Just a couple of suggestions to follow your haggis, neeps and tatties tonight…

whisky chocolates

OLYMPUS DIGITAL CAMERA

Bag pipes not required…enjoy!

MARMALADE MUFFINS

MARMALADE MUFFINS

  I’m almost certain that these are what Paddington Bear would choose for breakfast on the go. They’re tender and fluffy the way that a muffin should be but with a real smack-in-the-mouth orangey-ness. I’ve used whole-wheat flour and oats in the batter to give […]

CRANACHAN

CRANACHAN

When I was young it was not uncommon for my family to celebrate Burns night. We’re not Scottish but my parents lived in Paisley for a while and my brother was born there so I think that was always enough of a link to justify […]

SESAME MAPLE FLAPJACKS

SESAME MAPLE FLAPJACKS

My most recent clutch of visitors brought with them a selection of yummy treats from Marks & Spencer. I have been trying to ration my consumption of them but I have been reminded of how much I love flapjacks!
sesame maple flapjacks Confusingly in the USA flapjacks are pancakes (the big fluffy sort.) From what I can tell the closest thing to a flapjack as I know it is called an oatmeal square, but they still aren’t quite the same.
As the days get gradually gloomier I find that there is something very therapeutic about a recipe that can be made largely with just a bowl and a wooden spoon. I think of it as the solace of stirring!
sesame maple flapjacks As I have mentioned in my previous posts Golden Syrup is not readily available here and I’m not quite prepared to make the quantity necessary for a batch of flapjacks. At least not whilst I still have a few of the M&S versions in the pantry.
I remember once reading that you could make flapjacks (or a least a chewy oatey sibling for them) using tahini. It just so happens that I have a fairly sizeable tin of tahini remaining from various hummus adventures during the summer. I’ve always wondered exactly how much hummus you have to be consuming to justify the volumes that tahini is often sold in. Perhaps I should try my hand at making halva…
The resulting bars bear more than a passing resemblance to traditionally made flapjacks, slightly less sweet and slightly more crumbly, they quite comfortably fit the flapjack shaped gap in my stomach. The tahini gives them a really nice nutty flavour.
These also have the added bonus of using less butter and sugar than traditional recipes. I wouldn’t go quite as far as to claim they were healthy but they are a little less guilt-ridden than usual.

Ingredients
makes 8 decent sized bars

sesame maple flapjacks

100g butter
70g brown sugar
3 tbsp tahini
2 tbsp maple syrup
200g oats
15g sesame seeds
50g dried apricots
1/4 tsp ginger
1/4 tsp cinnamon
pinch salt

Pre-heat your oven to 180°c.
Line a smallish baking tin with grease proof paper.
Using a medium saucepan gently melt together the butter, sugar, tahini and maple syrup. Try not to let this boil, a little bubbling is fine however. Be sure to stir it carefully every now and then to encourage the tahini to emulsify with the other ingredients.
Finely chop the apricots and mix these with oats, sesame seed, spices and salt in a large bowl. Use a wooden spoon to stir in the wet ingredients and mix well, ensuring that everything is well incorporated.
Press the mixture firmly into the prepared tin and bake for 20-25 mins. By this time they should have turned a beautiful autumnal gold. Remove from the oven but leave them in the tin to cool. Cut the flapjacks into squares or bars once it has cooled a little but isn’t quite cold. Once it is cold you should be able to successfully turn them out of the tin and break them apart.

sesame maple flapjacks

Store them in an air tight tin and they’ll keep for several days. Unless Mr Colonial Cravings pops round of course…

COCONUT CHAI GRANOLA

COCONUT CHAI GRANOLA

Firstly I should apologise for the slightly annoying fact that this recipe is done by volume rather than weight. I know that this can be tricky in the UK as we never use cup measures but I made this as a present and had a […]