So here’s the thing, I’m not really a fan of fireworks, never have been. Since a child I’ve always had this innate fear of one landing on my head, catching light and that’s me gone. Ridiculous I know and it’s something I’ve had to overcome so that my own children can enjoy the night without picking up my weird fears. But one thing I absolutely do love about Bonfire night is the food. Jacket potatoes, toasted marshmallows, hot bowls of soup, basically warm, comforting food that just makes you feel good. And one thing that makes me think of Bonfire night more than anything else is parkin, that dark, thick treacley, gingerbread cake from ‘oop North’.
I’ve taken elements of parkin and injected them into my flapjacks this week, replacing the treacle with molasses and maple syrup to health it up just a tad.
Wrap yourselves and your flapjacks up this weekend and remember to stay safe – those fireworks can come at you from all angles! (Ohhhh just me then… 😉 )
What’s In It?
- 300g Porridge Oats
- 250g Unsalted Butter
- 250ml Maple Syrup
- 200g Oatmeal
- 2 tbsp Molasses
- 1 1/2 tsp Ground Ginger
- 1 tsp Cinnamon
How Do I Make It?
Melt the butter in a saucepan along with the maple syrup, molasses, ground ginger and cinnamon.
Remove from the heat and stir in the porridge oats and oatmeal until everything is mixed together and there are no visible dry oats.
Spoon into the squares of an individual brownie tin and bake in a moderate oven for approximately 25 minutes or until the top of the flapjacks has turned a golden brown colour.
Leave to cool in the tin before taking out and devouring.
TOP TIP – The flavours in this flapjack develops over time, so if you can resist try leaving them a couple of days before scoffing.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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