 All this talk of flap jack reminds me of my first introduction to the lovely stuff many many moons ago whilst staying at Jesse James bunkhouse, Snowdonia, on a geography field trip. It was a staple in our packed lunches each day. I've never managed to recreate the same sticky, stodgy, chewy texture when I make my own. If any one knows the sort of thing I mean and would like to share their recipe....?
|
 |
i think you just need to use enough syrup to get it stodgy and chewy.
mind you, i could put you off flapjack forever by reminding you of the Alan Partridge comment about having psoriasis so bad that by morning his pillow looked like a flapjack
|
|
 Here's a decent flapjack recipe I found on one of mtn bike forums. I've tried it, delicious and it's so easy to do:-
'6 oz. Margerine.
8 oz. Honey.
12 oz. Oats.
4 oz. Nuts (walnuts/almonds/etc)
4 oz. Fruit (dates/apricots/sultanas etc)
They're really easy - just melt the margerine and honey together, stir in the oats, then the nuts and fruit of your choice - date and walnut is nice - so is apricot and almond. Transfer the mix to a baking tray and cook for about 30 minutes gas 4 or until golden brown.
Cut into pieces (makes about 16 pieces I think) and allow to cool before taking out of tin.'
|
|
 Flapjack? Way too much fat and if you cut the fat content it turns into a dry, unappetising brick of oats... Bananas, dried fruit and fig rolls do it for me. Seriously, a lot of flapjack contains 25 per-cent or more fat, that's way too much though it explains why it has so many calories. High sugar content too. He said miserably :-)
|
|
Still in pursuit of the perfect flapjack, my last effort was
150 grams (2 cups) rolled oats
150 grams (2 cups) flaked oats
200 grams (1 cup) of margarine
200 grams (1 cup) of sultanas
200 grams (1 cup) of dessicated coconut
4 tablespoons golden syrup
4 tablespoons brown sugar
180 for 20-30 mins
- way too sweet for me and more crumbly than chewy.
I'll try your tried and tested one next Lloyd - thanks :-)
Good thing is, it doesn't matter how mine turns out - varying from crumbly, to brittle and crispy, they always get eaten!
|
|
 My grief, you lot are healthy!
On the PCT last year I simply scoffed choccie bars - hundreds of them.
Energy bars were often too expensive, tasted mealy and harder to come by. Plus I reckoned it was important to have something I enjoyed eating – the psychological boost when covering two dozen miles a day for more than five months was quite important – rather than something that I'd simply regard as a necessity.
So Breakfast was often Pop Tarts (aye, I know…) and Snickers bars, lunch was tortillas with cheese or salami or tuna, dried fruit and Kit Kats, dinner was noodles, tuna or chicken, dried fruit and choccie bars, and whenever I fancied a snack it was, erm, choccie bars.
At one stage I even hiked an extra 30 miles out and back into the Sierra Nevada - I hadn't run out of food, but I had run out of choccie bars.
|
|
 John- you are a true chocoholic!!!!!
Fruit and Nut chocolate for me. But I always carry a flapjack for emergency use. I've only had to eat it once (my entertaining day on Sgurr nan Gillean), but it did the business.
I always have at least 2 rolls, a Banana, lots of Marathon bars (now known as Snickers) and frusli bars, dried fruit as well as my beloved fruit and nut for a day out. Plus the flapjack, extra Marathons, choccy etc for emergencies.
Yes, my sack weighs a ton....
|
|
ALoveSupreme asked for a good flapjack recipe on the current ‘Most versatile camping/hill walking food’ thread. I’ve passed on Lloyd Bower’s recipe above.
I use it as my basic flapjack recipe and I just realised I never said Thank you.
So a very belated, thank you Lloyd:)
|
|
 You could try this one folks, not quite a flapjack but just as good.
8 weetabix crushed
250gms dried apricots chopped
200gms mixed fruit chopped
8 glace cherries chopped
150gms chocolate (dark)
60mls water
mix dried ingredients together, melt chocolate, boil water and mix all together.
Put into 8" sq baking tray and place in fridge to set, cut into squares, freeze as required
YUM YUM
|
|
 I made flap jacks last week. First baking I had done since home ecc lessons at school.
I dont know how to describe what I produced. Maybe toffee coated oats would be a good description.
All I know is that they were bl**dy hard work to eat, great hill food and every one said "what ever you did wrong can you please do it again"
|
|
Anyone tried granola? Or even know what it is?
|
| Edited: 18/08/06 22:34 |
 jules, you mean there are none in the post for me.
They were delish...
|
|
OK Darren, I think I know what I did "wrong" so i think I can recreate them.
|
|
 I thought granola was like muesli, but stuck together in clumps, so you can eat it with your fingers. An Americanism, like 'gorp' for mixed nuts and raisons.
|
|
