Muesli Flapjack Squares are THE answer to rushed mornings and missed breakfasts. Make these at the weekend and you’ve got brekkie covered for the whole week. Ooh and did I mention they’re gluten free too!
Most people I know don’t have hours of time to spare in the mornings, during the week. They know breakfast is THE most important meal of the day, so in a bid to give their body something they grab a latte and coffee shop choccie muffin on the way to work. Then wonder why they are starving again by 10am if not sooner.
One of these Muesli Flapjack Squares will keep you going until lunchtime!
Breakfast – The Most Important Meal
Now eating one of these delicious Muesli Flapjack Squares isn’t the same as sitting down with a bowl of muesli, or a plate of wholemeal toast and homemade jam and a cup of coffee. But, they are a whole lot better both for your body and you wallet, than the take out option.
Flapjacks do contain both sugar and butter, as do the take out muffins. I have tried to reduce both and even tried to switch to honey, but, unfortunately I haven’t cracked that recipe code yet.
What I have done is taken a fabulous gluten free, muesli mix made by Delicious Alchemy and turned it into the gluten free MuesliFlapjack Squares. So yes you’ll get the initial sugar hit and a wee bit of caffeine from the dark chocolate, but instead of the post sugar slump, the oats, seeds and dried fruit will start slowly releasing their energy – sustaining you until lunch.
With everything made in one bowl, a little mixing, 20 minutes in the oven, cool then swirl on some chocolate, these can easily made by anyone.
If buying a different muesli from the one suggested ensure that it has no added sugar, salt or fat and of course, that it’s gluten free if you have dietary intolerances.
100g/4oz Chopped Dried Fruit – I used mango and apricots (dried)
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F
Making The Muesli Flapjack Mixture
First of all, line a 8″ x 11″ 20cm x 28cm Swiss roll, or 2″ deep baking tin with baking parchment. I have found it unnecessary to grease my tin prior to lining, however, using a little butter in the corners, should help the parchment to stick without fully greasing the tin.
In a large heatproof and microwaveable bowl add the butter and then sugar.
Place in the microwave a heat on low until the butter is just melted.
Once melted remove from the microwave and add the golden syrup. Stir with a wooden spoon until everything is well mixed.
Add the muesli, salt and chopped, dried fruit.
Next stir everything together until it is all covered in the glossy butter mixture.
Tip the mixture into the prepared pan and press flat and even using the back of a dessert spoon.
Baking The Flapjacks
Place in the centre of the oven and bake for exactly 20 minutes.
As soon as the baking time is up remove from the oven and allow to cool completely in the tin.
When cooled lift the flapjack slab from the tin on to a board.
Cut into 12 even squares (if you look mine aren’t that even – oops)!
Melt the dark chocolate in a heatproof, microwaveable bowl until almost melted. Remove and stir until completely melted.
Drizzle over the squares, or fill a small piping bag and pipe hearts on each square.
During hot weather it might be worth popping the Muesli FlapjackSquares into the fridge for an hour. This will set the chocolate and really firm up the bars.
I like to wrap them in baking parchment for packed lunches, cling film and foil work well too.
Store them in an airtight container. I use an old biscuit tin and separate layers with baking parchment.
Give yourself a pat on the back knowing you have breakfast sorted for the week!!
If you have enjoyed these Muesli Flapjack Squares you may also like these:
All of the recipes above are easy to make and are fabulous food on the go. Ideal for packed lunches, picnics, or simply having something on hand at home that easily fits in a tin.
I deliberately left nuts out of this recipe so that more people on a restricted diet can enjoy it. I’ve also successfully switched butter for coconut oil in myCoconut Almond Date Flapjacks, which would make this recipe suitable for those with lactose intolerance.
It is my intention to make as many recipes as possible versatile, so that those with dietary restrictions can also have fun feasting!
Who loves the idea of eating jam tarts for breakfast? I certainly do. My Twisted Fruity Jam Tarts are a fun way to start the day.
Since being inspired yesterday by a conversation on Twitter and with a spare packet of ready rolled, all butter pastry in the fridge, I challenged myself to come up with a twist on the regular jam tart. Literally! So I set about creating a tart that as well as being easy to pick up and eat, also has the filling covered.
Resulting in these Twisted Fruity Jam Tarts, that taste rather like a Danish pastry. While being easy to make, the golden pastry hides an apricot half and strawberry jam. Follow with a final sprinkling of demerara sugar over the egg washed pastry, a quick bake and the result is a delicious, fruity, flaky pastry delight!
Having never tried to bake something like this before, I was unsure how they would turn out. I couldn’t have been more thrilled. Each twist is strong enough to hold the entire tart by, which makes them ideal as picnic and finger food.
Also, the demerara sugar caramelises on the pastry, nudging each twist into a sweeter flavour sensation. Combining apricots with strawberry jam was utter flavour heaven. While the bake softened, tart apricots are offset by the sweet strawberry jam. Most importantly, for the very best flavour, use all butter puff pastry when making these tarts.
Making these Twisted Fruity Jam Tarts was one of those moments in the kitchen when everything goes to plan and turns out better than I could of ever hoped for. And if I can make these, then so can you!
Recipe: Makes 6 Twisted Fruity Jam Tarts
320g Ready Rolled All Butter Puff Pastry – I used Just Rol
6 Apricot halves – I used tinned ones from Waitrose
Method: Preheat the oven to 210C/190C fan, gas mark 6, 425F.
Assembling The Fruit Tarts
Unroll the puff pastry ensuring that you have a baking tray that fits the size of the pastry. Trim the paper that the pastry has been wrapped up in so that it fits within the tray, as you will be using it to bake the tarts on.
Use a sharp knife to cut the pastry into 6 equal squares.
This photo shows how to cut the squares.
Cut diagonally from each corner towards the centre two thirds of the way. See the photograph above.
Crack the egg into a small bowl and whisk. This is the egg wash.
Brush each of the squares with the egg wash.
Place a scant teaspoon of strawberry jam in the centre of each tart.
Put half an apricot, flat side down, over the top of the jam.
Take the right hand point of the triangle at the front and place it over the apricot. Pressing down to secure the fold.
Next take the left hand point of the opposite triangle and do the same.
Continue for each tart, placing a cocktail stick through the pastry and apricot in the centre to secure it while baking.
Next take the top right hand point of the triangle on the right of the tart and fold it so it is on top of the other point of the triangle.
Work in the opposite direction for the left hand triangle.
Brush the tarts with egg wash again and sprinkle over liberally with demerara sugar.
Baking The Tarts
Place the Twisted Fruity Jam Tarts in the preheated oven for 25-30 minutes and bake until they are puffed and golden.
As soon as the tarts are baked remove from the oven and transfer to a cooling rack.
The portion size of these fun and delicious tarts is perfect. And not having to transfer the tarts from a floured board to baking parchment really does make these so easy to whip up. Although I haven’t tried it, I suspect these Twisted Fruity Jam Tarts would also freeze well, for up to one month. Defrost overnight in the refrigerator and then refresh by reheating in a moderate oven for 10 minutes.
In future I will definitely make a double batch, as these tart have proved very popular here at home.
Also, I need to make these again soon as I am sure they would be delicious served warm with a scoop of myVery Vanilla Ice Cream
So there you go easy peasy jam tarts, with a twist!
If you have enjoyed this recipe for Twisted Fruity Jam Tarts you may also like these:
Pastry is such a wonderfully versatile baking medium. I always have a stash of all butter puff pastry in the freezer. Because it is so handy when a quick meal, dessert, or even a decision to go out for the day tomorrow, as the weather looks good picnic!
If you try these Twisted Fruity Jam Tarts please let me know how you get on? I love reading your comments and appreciate you taking time to write them. Also, I love seeing your makes and bakes on Twitter and Instagram. And if you tag me in and I will be sure to give you a shout out and retweet.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
I am so loving the longer daylight hours at the moment. Feeling as though I want to make the most of every drop of sunshine. Winter being a distant memory, I’ve been out in the garden, clearing, ready for sowing and planting. Don’t worry I have also been in the kitchen baking and these Macadamia Apricot Flapjacks are the delicious result.
When the weather is warm and the sun is shining I simply love being in the garden. Listening to the chatter and chirruping of birds, feeling the warmth of the sun on my back, our garden becomes my haven again, after the long, cold winter months.
Easy Recipes For Breakfast On The Go
So being able to eat breakfast, or more usually brunch, outside is very much treasured. These Macadamia Apricot Flapjacks are perfect to munch on whilst sitting on our garden bench, hot cup of coffee to hand. Packed with slow energy release oats, they make a tasty, yet filling alternative to toast or cereal.
This recipe is so simple and quick. A few minutes in the kitchen melting, mixing, baking and cooling means that you can have a great, portable bar, that is perfect for breakfast on the go, packed lunches, getting through the late afternoon energy dip. Plenty of deicious bars to see you through the week.
That has to be a winning recipe – right?
I love easy recipes – more so during the warmer months, when my passion for cooking and baking is matched by my passion for gardening. Yes I still have to work around my body (see – Living with siezures ), that just makes the time I have even more precious. Whilst in the winter I can happily spend all day – relatively speaking – in the kitchen, during warm spring and summer days my preference is to be outside.
Baking According To The Weather
My hubby jokes that I was born wearing Wellington boots! Whilst I may not be able to do the heavy digging of years past, I still like to get my hands dirty. I’ve also found, especially during the hotter months of summer, baking is best done first thing in the morning. That way there isn’t a hot oven baking bread, mid afternoon, just as the temperature outside is peaking.
Easily Made Gluten Free Traybake
Back to the Macadamia Apricot Flapjacks! The macadamia nuts add a buttery crunch to these bars that I absolutely adore, however, I know they can be pricey. A great substitute would be almonds, either flakes or whole almonds that you chop yourself. I have used dried apricots that are the gorgeous tangerine orange of their fresh counterparts, however, if you prefer the darker, unsulphured apricots, use them instead. Good quality rolled oats, absolutely make these flapjacks the stars that they are.
I have specified that these Macadamia Apricot Flapjacks are gluten free, please check the labels of ingredients carefully to ensure that they are so. This is vital when baking for someone on a restricted diet. Their health absolutely cannot be compromised.
Recipe: Makes 12 Macadamia Apricot Flapjacks
250g/10oz Unsalted Butter – plus a little extra for greasing the tin
325g/11.5oz Rolled Oats (not quick cook) – I used DeliciousAlchemy as they are 100% gluten free
150g/5oz Dried Apricots – chopped into rough quarters
100g/4oz Chopped Macadamia Nuts – I buy whole nuts and roughly chop them myself
Optional – 100g White Chocolate – alternatively use milk or dark chocolate
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F
Making The Flapjacks
Grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
In a large bowl add the golden syrup.
Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.
Add the oats, chopped apricots and macadamia nuts and stir to thoroughly combine.
Tip the mixture into the prepared tin and press down using the back of a metal spoon, until the mixture is one even layer.
Baking The Macadamia Nut Apricot Flapjacks
Place the tin in the middle of the oven and bake for 20 minutes exactly.
The flapjacks will be a light golden colour when baked – do not be tempted to bake them for longer as this will result in them being hard, not chewy!
As soon as the flapjacks are baked remove the tin from the oven and allow to cool completely.
When completely cooled remove the entire flapjack bake from the tin, using the excess baking parchment to help lift it out.
As seen above, cut down the middle length of the bake and then across the width. Cut each quarter into 3 generous bars – you could cut each quarter into 4 making 16 individual flapjacks in total.
Finishing With A Chocolate Drizzle
To finish the flapjacks – chop the white chocolate into small pieces and place in a heatproof, microwaveable bowl.
Zap for 20 seconds at a time, stirring between each heating session.
When the chocolate is half melted, remove from the microwave and stir until completely liquid.
Fill a small disposable piping bag with the melted chocolate.
Snip off the very end of the bag, creating a small hole.
Pipe swirls or zig zags of chocolate onto each flapjack to provide a beautiful finish.
Ooh how completely yummy do these Macadamia ApricotFlapjacks look?
A couple of notes: During the summer, once the flapjack bake has cooled to room temperature, if the ambient temperature is 25C or above, it may be worth popping the tin in the fridge for an hour to allow the flapjacks to completely set. Likewise, unless the flapjacks are stored in the fridge I would leave off the white chocolate drizzle. If these Macadamia Apricot Flapjacks are going to get warm throughout the day, whether in a packed lunch box, or a bag, the white chocolate will melt and create a whole lotta mess!
This is just my advice as a mum of three and wife to hubby who takes a packed lunch to work.
Im just sayin’!!!
Love these Macadamia Apricot Flapjacks? Here are a couple of other recipes you may like to try as well.
While spending time in your kitchen, baking and cooking, have you ever thought of making extra and sharing some?
We all have people in our neighbourhood who are lonely and perhaps a little unhappy. Inviting them round for a chat over a cup of tea and delicious slice of cake, or flapjack, may seem such a small thing to us and yet can make the world of difference to someone else’s day.
Time seems to be so precious to many, which is why it is such a valuable gift to give.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Oh wow, these Feta Cheese Herb Muffins certainly have a taste of the Mediterranean about them.
Sorry, I know I usually write a little intro, but these Feta Cheese Herb Muffins are so, so good I wanted to tell you about them straight away. Like an excited child with news of their day at school, I am literally bursting with excitement over how good these are.
Salty feta cheese, that almost melts, in a slightly healthier muffin – I’ve added in some wholemeal flour, without any added heaviness – accompanied by the delicate onion flavour of fresh chives and just the teeny tiniest hint of fresh mint!
Having first made my friend, Jackie Heaton aka The Baking Nanna’s Cheese Bacon Breakfast Muffinswhich are absolutely delicious, I have loved coming up with different variations of the muffin.
Today I wanted to see if I could add wholemeal flour to the muffins, without making them heavy. So I replaced one third of the flour with plain, wholemeal flour. I increased the baking powder and hoped that the balance would work. It totally did.
The wholemeal flour adds a subtle depth of flavour that completely works with the salty feta cheese. I thoroughly enjoyed a late breakfast this morning feasting on these flavour packed morsels.
Freshly cut from the garden, both the chives and the mint add a subtle brightness to the Feta Cheese Herb Muffins. None of our children noticed the mint, I was a bit worried thinking that might be the deal breaker! There are only three mint leaves in the whole recipe, yet they provide a fantastic, fresh flavour, without making the muffins taste like toothpaste!!!
If you don’t have fresh herbs in your garden, they can easily be grown on a window-ledge. I buy mine growing in pots, from the supermarket. Woody herbs such as sage, thyme, oregano and rosemary grow in the garden, as do the chives, which have recently started to sprout. Mint I grow in a tub, as it can be a bit of a thug if planted in the open ground, rapidly spreading and smothering other plants.
There is a place for both fresh and dried herbs in my kitchen. In this recipe however, I would only recommend using fresh herbs. Look out for upcoming posts where I will share tips and recipes on the vegetables and herbs I grow.
Recipe: Makes 12 Feta Cheese Herb Muffins
200g/7oz Plain White Flour
100g/4oz Plain Wholemeal Flour
3tsp Baking Powder
200g/7oz Feta Cheese – drained
1tbsp Chopped Fresh Chives – plus extra to garnish – I use scissors to snip the chives
3 Fresh Mint Leaves – finely chopped
200ml Whole or Semi-skimmed Milk
2 Large Free Range Eggs
2tbsp Vegetable Oil
2tbsp Extra Virgin Olive Oil
Approx 1tsp Freshly Ground Black Pepper – or less if desired
Method: Preheat the oven to 200C/180C fan, gas mark 6
Line a 12 cup muffin pan with muffin cases
Measure the milk into a jug. Crack in the 2 whole eggs and add the oils. Stir with a fork to combine – wet ingredients.
Into a large bowl add both the flours, the crumbled feta cheese, black pepper finely chopped mint and chives. Stir with a fork ensuring all the pieces of crumbled feta are coated in flour – dry ingredients.
Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
Stir lightly with a fork until almost combined. Note: lumpy batter ensures tender muffins, if you over mix the muffins will be tough!
Divide the batter equally between the 12 muffin cases.
Place the muffin pan into the preheated oven and bake for 15-20 minutes (mine took 17 minutes).
The muffins are cooked when the are starting to turn golden brown and are firm to touch.
Once baked remove the muffins from the oven.
Allow the Feta Cheese Herb Muffins to cool slightly on a cooling rack.
Serve the delicious Feta Cheese Herb Muffins warm with an extra sprinkling of freshly cut chives.
Store in an airtight container for up to 3 days. To refresh pop in a medium heated oven for 5 minutes and they will regain their freshly baked flavour.
These Feta Cheese Herb Muffins are the perfect addition to any packed lunch or picnic. They are a perfect, portable, fairly healthy snack and great for sharing. Long days at the office? These take barely 30 minutes to make and bake and then you have breakfast/lunch sorted for a few days!
I love coming up with easy to make, nutritious food, that means you always have something delicious to fall back on instead of always reaching for a chocolate bar or packet of crisps. With food made at home, you know exactly what has gone into it and it always tastes so much better than anything you can buy.
Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:
Are you good about eating breakfast and taking a packed lunch to work, or do you grab a sweet muffin with your morning latte?
Hopefully I’ve given you some tips to make mornings less stressful on some days? There are always going to be days when you oversleep, or no matter what you do, you’re running late. If you can plan just a little bit, then a bad start to the day needn’t set the tone for how the day pans out!
Thank you for taking the time to leave a comment. I really enjoy reading them. Likewise for all of you who have posted your makes and bakes on Twitter and Instagram. I love seeing how my recipe turns out in someone else’s kitchen!
I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So, I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!
Although I had ordered the ingredients with last weeks shopping, intent on making them during the week, yet I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!
Both our girls were out very last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!
While the house is quiet I bake:
I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes. And I had enough for my photo shoot, while letting our little man munch happily away.
Oh my, these are good – I mean really, really, pass me another one good. Because of the Chorizo I was worried they may taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.
Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick reminder, when making muffins don’t over mix the batter. A few floury streaks are ok. While the best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true. Thank you to my friend Liz for her advice on this matter.
It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.
Recipe: Makes 12 Chorizo Goats Cheese Muffins
100g/4oz Sliced Chorizo
150g/5oz Goats Cheese
200ml Whole Milk
2 Large Free Range Eggs
5tbsp Vegetable Oil
350g/12oz Plain White Flour
2tsp Baking Powder
Good grinding of black pepper – to taste
1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins – I use Bart
Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F
Making and baking the muffins
First of all, chop or dice the chorizo into 1cm pieces.
Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
Remove and put on a plate to cool slightly.
Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
Make a well in the centre of the dry mixture and pour the wet mixture in.
Stir with a fork until just combined.
Line a muffin/cupcake tin with muffin cases – and yes I found mine!
Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!
Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
Mine took 15 minutes.
The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
When baked remove from the oven and place on a cooling rack.
Sprinkle the top of each muffin with a little bit of cayenne pepper.
These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made.
Store in an airtight container for up to 2 days and refresh by warming in the oven. Also, these muffins make a great addition to packed lunches, as a change from sandwiches or wraps.
If you enjoyed this recipe for Chorizo Goats Cheese Muffins you may like these too:
I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!
Whatever you are making and baking have fun and remember that food always tastes better when it’s shared.
No part of this post may reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Do you love the smell of coconuts? I do! And with coconut oil being hailed as the new all round, healthy oil, I was interested in what it would be like to bake with. So, after receiving a 250ml jar of cold pressed, organic coconut oil from the lovely people at Vita Coco I decided to make these vegan Coconut Almond Date Flapjacks.
Since having previously tried and failed, on two separate occasion to make flapjacks using honey, I knew I would have to go back to using sugar and golden syrup, if I stood any chance of these bars holding together. And switching the butter for coconut oil was also a risky proposition.
Since I was using beautiful medjool dates from the Medjool Date Co. I reduced the amount of golden syrup. The dates are so naturally sweet it didnt need the extra sweetness like my Cranberry Walnut Flapjacks. Also, flaked almonds added the perfect crunch, plus all their nutty goodness and flavour.
Finally, the swirl of milk chocolate gives the Coconut Almond Date Flapjacks a beautiful finish and let’s face it, a little chocolate always makes things better. Since these flapjacks are naturally vegan, use dairy free, vegan dark chocolate when sharing with those following a vegan diet.
Wow!! These Coconut Almond Date Flapjacks taste amazing. I mean really, really good.
And I needn’t have worried about missing the buttery flavour of my usual flapjacks as these are packed full of chewy, nutty, flavour. Because my taste buds threw a party after my first bite, demanding another and then another bite.
So utterly delicious and clean tasting, if you get my meaning?
Recipe: Makes 16 Coconut Almond Date Flapjacks
225g/8oz One 250ml Jar of Vita Coco coconut oil
125g/5oz Light Soft Brown Sugar
75g/3oz Golden Syrup -light corn syrup
325g/11.5oz Rolled Oats – NOT quick cook oats
100g/4oz Flaked Almonds
125g/5oz Medjool Dates – seed removed and chopped into 1cm pieces
Optional – 100g/4oz Milk or alternatively Vegan Chocolate Sainsbury’s essential dark chocolate is Vegan
Method: Preheat the oven to 180/160C fan, gas mark 4, 350F
Making The Vegan Flapjacks
First of all, line an 8″ X 11″ – 20cm X 28cm Swiss roll tin with baking parchment. While I didn’t grease my tin first, the baking parchment lifted out without any problems.
In a large, heatproof/microwaveable bowl add the coconut oil, sugar and golden syrup.
Place in the microwave and heat on medium, for approximately 3 minutes, until the coconut oil has melted.
Stir the coconut oil, sugar and golden syrup together.
Add the rolled oats, chopped dates and flaked almonds.
Mix all the ingredients together so that everything is coated in the melted coconut oil and sugar mix.
Tip the flapjack ingredients into the prepared tin.
Using the back of a metal spoon, press the mixture evenly into the tin.
Baking The Coconut Almond Date Flapjacks
Place the flapjacks into the centre of the oven and bake for exactly 20 minutes.
The flapjacks should be a golden colour once cooked. As soon as the 20 minutes has elapsed remove from the oven.
Finally, resist the temptation to cook them for just a bit longer. Since this will result in the flapjacks becoming very hard and not chewy, on cooling.
Leave the flapjacks to cool completely in the tin.
Once cooled remove the from the tin using the parchment to lift them out.
Cutting And Decorating The Flapjacks
With a sharp knife cut down the length of the flapjack block, dividing it in two. Next cut across the middle of the flapjack, creating four quarters. Cur each quarter into four bars.
Break up the milk chocolate and place into a heatproof, microwaveable bowl.
Zap for 20 seconds at a time, on high, in the microwave. Stirring as the chocolate starts to melt. When the chocolate is nearly melted remove from the microwave and keep stirring until it is completely melted.
Pour the melted chocolate into a small piping bag (or a freezer/sandwich bag).
Cut the very end of the piping bag (or corner of bag), so that you have a small hole.
Pipe a pattern of your choice down the length of each of the Coconut Almond Date Flapjacks.
Leave to set.
Store the flapjacks in an airtight container for up to a week.
Coconut Oil A Vegan Substitute For Butter
While the coconut flavour in these flapjacks is subtle, it mixes well with the dates and almonds to create a really flavoursome bar. Especially ideal for mornings when you’re in a rush and need breakfast on the go, or for filling that mid afternoon hunger gap and seeing you through to your evening meal!
I am incredibly impressed with how well the Vita Coco coconut oil worked in this recipe and I shall most definitely be buying more and using it in other recipes. So providing the chocolate is vegan, these Coconut Almond Date Flapjacks they are vegan, dairy AND gluten free (providing you use certified gluten free oats).
Creating a recipe that is not only nutritious, tasty and easy to pack up and take to work or school, but that can also be enjoyed by more people is a fantastic feeling!
Do you have diet constraints?
Have you substituted coconut oil for butter in any of your cooking/baking?
Please let me know as I am new to baking with coconut oil and would love to hear any tips you may have?
If you have enjoyed these Coconut Almond Date Flapjacks here are a couple more recipes you may like.
Creating a vegan snack happened accidentally. Because the butter is switched to coconut oil and all of the other ingredients are gluten free and vegan I am thrilled that the resulting bake is so tasty. Since more people can enjoy this snack it fits in well with the theme of Feasting Is Fun.
So, whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.
VitaCoco and The Medjool Date Co. provided me with coconut oil and dates which were used in this recipe. Also, all opinions, views, content and photographs are my own. I did not receive payment for writing this post. Please see my DisclosurePolicy.
Also, this recipe is an entry into the #Swearbyit challenge with Vita coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.
Oh boy do I have a treat for you. As Good Friday is tomorrow I decided to create one more Easter recipe, a twist on the traditional Hot Cross Buns that we all love to eat this time of year. May I present my Ginger Date HotCross Buns!
Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. So in a moment of inspiration today I decided to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!
Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. While I have been cooking and baking with them a few, maybe more than a few have been eaten along the way.
Creating A New Recipe
Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.
These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Buns and are great for those who dislike raisins/sultanas, or cinnamon.
I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.
Recipe: Makes 12 Ginger Date Hot Cross Buns
500g/1lb 2oz Strong White Bread Flour
140ml/scant 5fl oz Whole Milk – slightly warmed (body temperature)
120ml/4.5fl oz Water – slightly warmed (body temperature)
150g/5oz Medjool Dates – pitted and chopped to medium dice
2 Balls of Stem Ginger – removed from the syrup and finely diced
1/2tsp Freshly Grated Nutmeg
For the crosses:
50g/2oz Plain white flour
50ml/2fl oz Water
Approx 30mls of syrup from the stem ginger jar to glaze the baked buns
This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.
Making The Spiced Sweet Bun Dough
The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.
Add both the milk and water to the bowl.
Next add both eggs, the honey and yeast.
Swish about with clean fingers to mix.
Now add the flour on top of the liquid mixture.
Place the salt and butter on top of the flour.
For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.
When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.
For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.
After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.
Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.
You may have noticed I’ve been Waffle-ing a lot on here lately? Because ever since I received my Waffle Makermy mind has been buzzing with different recipes. So much so that I wondered if I could make waffles using a packet cake mix – the result my Toffee Banoffee Waffles.
Look good don’t they?
I have some very delicious, made from scratch recipes for waffles like my Vanilla Bean Waffleswhich are utterly delicious. Yet I’m aware that not everybody has the time, or confidence to make waffle batter from scratch and that’s ok. I’m not going to beat up on you because you want waffles but feel intimidated by not only cooking them yourself, but also having to follow a recipe.
Since everyone has to start somewhere and if using a packet mix is going to help you get started on the scary home baking journey, then Sammie is here to hold your hand.
Also I find it a great convenience knowing I have a reliable packet mix in the cupboard for when the urge to Waffle strikes 😉.
Finally, I set about testing some different cake mixes, so you can be sure your waffles will turn out brilliantly.
Using a mix isn’t cheating!
Wright’s Bakinghave a range of cake mixes that are very good quality. I was tempted by the toffee cake mix – with the idea of Toffee Banoffee Waffles already buzzing around my brain.
With one very small adaptation to the recipe the Wright’stoffee cake mix makes outstanding waffles. I mean these are seriously tasty and have a great texture too.
Toffee flavoured waffles, topped with banana slices and drizzled with caramel sauce – utterly scrummy!
My waffle maker by Andrew James Ltd. recommends wiping (although I use a soft pastry brush) butter or vegetable fat over the waffle plates before use. I prefer to use melted butter. Because I was melting butter to prepare the waffle plates it made sense to add melted butter, instead of vegetable oil to the cake mix.
That is the only change I made. Tip the contents of the toffee cake mix into a bowl, add the specified amount of water and melted butter (I think the butter gives the waffles a more waffle-like taste), whisk as instructed and you have waffle batter in around 2 minutes!
How easy is that??!!
So here are the pictures to take you through making Toffee Banoffee Waffles step by step:
One packet of Wright’sToffee Cake Mix makes 12 waffles
Melt the butter and prep your waffle maker as per the instruction booklet.
Making the Waffles
First of all tip one packet of Wright’s Toffee Cake Mix into a bowl.
Add the water and melted butter, as per instructions on the packet.
Whisk for 1 minute.
Spoon 2 dessert spoons of mixture (or specified quantity for your machine) onto each waffle plate.
Close the lid and cook the waffles for 4-5 minutes.
The waffles will be slightly soft when cooked but harden on cooling.
I recommend eating these waffles straight away with a sliced banana, drizzle of caramel sauce and dusting of icing sugar. Although if eating for dessert I would absolutely add a scoop of ice cream, or a swirl of whipped cream and sprinkle over some crumbled Cadbury’s Flake.
Sometimes cheats are necessary and if they work well why not?!
Note: I tested other cake mixes by the same company and they were not suitable for turning into waffles. If more mixes become available I will add/link them to this post.
Do you have a super successful cheat that you’d like to share?
If you have enjoyed these Toffee Banoffee Waffles and would like to try making your own from scratch, here are the recipes:
Are mornings busy in your house? They certainly are here. I always ensure there is a good breakfast on offer as it is the most important meal of the day and today I am able to share these delicious Cheese Bacon Breakfast Muffins with you, my lovely readers.
The recipe for these Cheese Bacon Breakfast Muffins was given to me Jackie Heaton, she is known as The Baking Nanna.
These delicious muffins take under 30 minutes from start to baked. Especially good for weekend and holiday breakfast baking, or as I did today, make a batch, 5 minutes in the oven to warm through the next morning and breakfast is ready.
How easy is that!
The Twitter Baking Community
I met Jackie through Twitter and she is now one half of #TwitterBakeAlong. A group baking challenge run on Twitter.
This morning, when I baked these muffins, within the hour we had people on Twitter baking these delicious breakfast treats. While everyone had a slight variation, others were coming up with ideas for future bakes. It was honestly so much fun. We laughed, smiled, shared and most of all enjoyed the fact that these Cheese Bacon Breakfast Muffins had brought us all together.
I baked these muffins without cases (I couldn’t lay my hands on any white ones – it was early!), I was confident a quick spray with Wiltoncake release and my British Bakewaremuffin pan would be more than up to the non stick job in hand.
By all means use muffin cases, I probably will next time, just as soon as I can find my plain white ones!
As well as eating these warm, for breakfast, they also make a great addition to packed lunches and picnics. The Baking Nanna also puts them on the top of stews and casseroles aren’t they the same thing wrappers removed, in place of dumplings.
Recipe: Makes 12 Cheese Bacon Breakfast Muffins
4 Rashers Streaky Bacon – I used unsmoked. Use whatever bacon you prefer.
300g/11oz Plain White Flour
1tsp Baking Powder
100g/4oz Sharp Cheddar – grated
2 Large Free Range Eggs
200ml Whole or Semi Skimmed Milk
3tbsp Vegetable Oil
Pinch of freshly ground black pepper
Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F
Making The Muffin Batter
First of all cook the bacon until it is just crispy. I used a skillet on the hob but you can grill or bake the bacon. Place on a plate to cool then chop into pieces.
Sift the flour and baking powder into a large bowl.
Add the chopped bacon, grated cheese and pinch of black pepper to the flour and stir through – dry ingredients.
In a jug measure the milk. Add the 2 eggs and vegetable oil and stir with a fork to combine – wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until everything just comes together.
Muffin batter is meant to be lumpy, if you over mix you will have tough muffins.
Portioning And Baking The Muffins
Scoop the muffin mixture into the cases/pan.
Bake for 15-20 minutes until they are golden brown and firm to touch.
As soon as they are baked remove the muffins from the pan and place on a cooling rack.
Such an easy recipe, that produces amazing muffins – you’ve got nuffin to lose!
These muffins are best eaten within 24 hours of being made. Store in an airtight container. They can be frozen for up to one month. Fully defrost and reheat before eating.
Do you find mornings hectic?
Do you have a strategy for getting everyone up, feed and on their way?
If you love the idea of these Cheese Bacon Breakfast Muffins being a great way to grab breakfast on the go, take a look at these other ideas:
Waffles, I have been wanting to make my own forever – very slight exaggeration there, honestly though for a long time. I was sent an Andrew James Waffle Maker, by Andrew James UK Ltd to review and set myself the challenge of also coming up with a few recipes along the way!
When reviewing a product, especially a non-essential kitchen item, which is what I would have classed the Andrew James Waffle Maker as, I’m pretty tough. If another gadget or electrical appliance is going to take up precious space in my already overcrowded kitchen, well, it’s got to earn its place.
So I look for durability, consistency, versatility, ease of use and the one we all love to hate, how easy is it to clean. I’m a home cook, not a chef, but I still want good quality and a variety of recipes, in order for an appliance to warrant being kept.
Firstly I was impressed with how well the Andrew James Waffle Maker was packaged. There wasn’t any excess space in the box and the sides of the waffle maker were protected with polystyrene. Actually after use, once cooled and cleaned, I store it, in it’s protective packaging, back in the box.
I read through the instruction booklet, which was easy to follow, brief and concise. Before use it is recommended to wipe over the waffle maker, including the waffle plates with a clean damp cloth. This I did.
The instruction booklet recommends wiping over the waffle plates with butter/vegetable fat, prior to each use, to maintain the non stick waffle plates. Having square ridges on the waffle plates meant this could potentially be quite tricky. Instead I opted to brush melted butter onto the plates with a soft pastry brush, although a silicone brush would be suitable as well. Using melted butter also ensures, that as it cools on the cold waffle plates, you can see if you have evenly covered the plates.
Using the Andrew James Waffle Maker for the first time, I decided to make a batch of Vanilla Bean Waffles.
As each waffle recipe calls for melted butter, that has been cooled, I melted an extra 20g of butter (than called for in the recipe), specifically for brushing onto the waffle plates.
Once the waffle plates have been brushed with melted butter, close the waffle maker and switch on via the plug. An orange light illuminates on the top of the waffle maker to show it is switched on. When the green light illuminates, the waffle maker is ready to use.
From the time of switching on ALWAYS use suitable heat protection for your hands whilst using.
I found it very easy to open and close the waffle maker whilst wearing oven gloves. Also be aware that the top and sides of the waffle maker get very hot!
Once the green light illuminates you can start cooking your waffles.
The instruction booklet does not give any guidance as to how much waffle mixture should be added to each plate. I found that for all the recipes I used, two dessert spoons of waffle batter was sufficient.
Close the lid of the waffle maker as soon as the batter has been added to the waffle plates. The length of time required for cooking each waffle varies with each recipe. As a guide it is between 4 – 6 minutes.
Whilst cooking, the waffle maker may emit steam. I simply wiped away any condensated water from the worktop after use.
Once the cooking time had elapsed, wearing oven gloves, I pressed the large button, opened the waffle maker and there were my very first, deliciously cooked waffles.
I used a simple wooden spatula to lift each cooked waffle from the waffle plate. Again metal, or anything abrasive should not be used against the waffle plates, as this may damage their non stick surface.
You will notice that the waffles above have slightly irregular edges. This is because not enough waffle batter has been added to the waffle plates. However, from experience, I personally think it is better to slightly under fill the waffle maker. Once you have made your first two waffles you can slightly adjust the amount of batter added to the waffle plates.
If you overload the waffle plates with too much batter, you will still get beautiful waffles, as well as batter oozing out of the sides of the closed waffle maker and excess batter cooking on the hot surround of the waffle plates.
Although I found this relatively easy to clean up, it is a waste of waffle batter. I want all my batter to turn into delicious cooked waffles!
Over the period of 2 weeks I cooked over 60 waffles using the Andrew JamesWaffle Maker. I tested different recipes and consistency. Above is a picture of 28 waffles cooked one after the other, with the waffle plates having only been greased at the start of the waffle making marathon.
What I found was complete consistency, throughout the process – obviously quantity of batter added to the plates and cooking time were kept the same. Also throughout the whole review period NOT A SINGLE WAFFLE STUCK!
After each cooking session was complete, the waffle maker was switched off and left open to cool before cleaning. To be completely honest this was the part that I was not looking forward to!
Cleaning the Andrew James Waffle Maker
Once cold and unplugged I used the wooden spatula to scrape any excess cooled batter from the waffle plate surround. Then using a cloth rinsed in warm soapy water I wiped over the entire inside of the waffle maker. Certainly on the waffle plate surround, where excess batter had stuck, I had to rub a few times to clean it off. I then wiped around the back of the waffle maker, where the hinges are. Finally I found that the underside of the waffle maker became greasy, so that was then thoroughly wiped. I left the waffle maker open to dry and before packing away gave the top a quick wipe over and then dried with a clean tea towel.
Each time I cleaned the waffle maker it took no longer than 5 minutes.
To conclude, I absolutely love this Andrew James Waffle Maker! It was very easy to operate and use. During the waffle making marathon it proved to be consistent and durable. I was able to create a range of new recipes, both savoury and sweet, so it ticked the versatility box.
The Andrew James Waffle Maker has most certainly earned it’s place in my kitchen and is now classed as an essential kitchen appliance for me. I thoroughly recommend this waffle maker.
If you like waffles, you will love the smell of them freshly cooking, in your own home, using the Andrew James Waffle Maker.
Drizzle the flavoured icing over the waffles. Add a few pieces of cherry to each waffle and then scatter over with toasted almond flakes. Serve immediately, or let cool and keep in an airtight container for 3 days.
These are great for afternoon tea, picnics, or with a large latte and a good book!
In fact, these Cherry Bakewell Waffles are perfect any time of the day.
Smoked Salmon Waffle Appetisersmakes 16
These Smoked Salmon Waffle Appetisers are a perfect savoury twist for the waffle and they are completely delicious! Perfect for parties.
Use the Vanilla Bean Wafflerecipe only adding 10g of sugar and leaving out the vanilla bean paste.
You need 4 waffles for this recipe – excess waffles can be frozen in a zip lock freezer bag for up to one month.
Toast each waffle so that it is slightly crisp. Set aside on a rack to cool.
Place 200ml Creme Fraiche into a bowl.
Add 4 heaped teaspoons of creamed horseradish sauce (I used the hot variety).
Stir to combine – add salt and pepper to taste.
Cut each waffle into quarters.
Place a teaspoonful of the horseradish/creme fraiche sauce on top of each waffle quarter.
Top with a slither of smoked salmon.
Sprinkle over chopped chives, or dill and serve on a platter.
If you have enjoyed the Andrew James Waffle Maker review you are sure to enjoy these recipes too:
Would you like to experience the aroma of freshly cooked waffles in your kitchen?
I for one am a complete waffle convert. I have loved seeing how tasty and versatile they are. Most of all, I have realised how much fun they can be. Breaking the ‘rules’ by dunking them in delicious hot chocolate, or serving as a classy appetiser with smoked salmon. Who knew??
As always have fun with your waffle experience. Enjoy the feasts you create and don’t forget to tag me in on Twitter/Instagram, I love seeing your makes and bakes.
All opinions, recipes and content are my own. I did not receive payment for carrying out this review. Please see my Disclosure Policy.
To see the Andrew James Waffle Maker I reviewed please click here.