roubaixtuesday
self serving virtue signaller
AIUI, "air Fryer" is just marketing speak for "small fan oven"
Could be wrong, I don't own one
Today I'd like to talk to you about flapjack
- Thread starter wafter
- Start date
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AIUI, "air Fryer" is just marketing speak for "small fan oven"
Could be wrong, I don't own one
presta
Legendary Member
OK until you come back and find a lot more bags hanging on the bike than there were when you left it.
Shadow
member
- Location
- edge of the south downs
I have a basic recipe which is used all the time. Depending on whim, other dried fruit or nut ingredients are added. Walnuts are good, as are almonds. Agree with @roubaixtuesday about cranberries, they really lift the flapjack to something special. Would like to try cherries, as stated however, the cost is off-putting. Not that cranberries and other dried fruit is cheap. Experiment with whatever you fancy.
I adore dark chocolate. I would not add to the flapjack mix but have it separately afterwards. And do most days.
I adore dark chocolate. I would not add to the flapjack mix but have it separately afterwards. And do most days.
Ridgeway
Veteran
- Location
- Lausanne, Switzerland
Yesterday’s batch for this weeks “snacks”
Boxed up and ready to ride after a cold commute
Boxed up and ready to ride after a cold commute
This a recipe I use, from Reohn2 on the Cycling UK forum
Mrs R2’s Mueseli bars
One 397g can of condensed milk
250g rolled oats
75g prunes
75g dried apricots
100g dried cranberries
125g mixed seeds
125g cashews or unsalted peanuts.
Preheat oven to 130deg C /gas mark 1to2 and oil a baking tray
Warm the condensed milk
Mix all the other ingredients and then add the C/milk,fold it with a spatula
Spread the mix into the tin and press down and even out with the spatula or hands
Bake for an hour,leave for about 15mins to cool,no longer,then cut into portions.
Mrs R2’s Mueseli bars
One 397g can of condensed milk
250g rolled oats
75g prunes
75g dried apricots
100g dried cranberries
125g mixed seeds
125g cashews or unsalted peanuts.
Preheat oven to 130deg C /gas mark 1to2 and oil a baking tray
Warm the condensed milk
Mix all the other ingredients and then add the C/milk,fold it with a spatula
Spread the mix into the tin and press down and even out with the spatula or hands
Bake for an hour,leave for about 15mins to cool,no longer,then cut into portions.
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Great work folks - some nice examples there that all seem a lot healther than mine; although in my defence allergies rule out most nuts and dried fruit 
After many batches, successive iterations and plenty of "happy accidents" (blatant, sweary cock-ups) I think mine are approaching their final form; the last batch consisting of:
- 500g rolled oats (Waitrose essential)
- 300g butter (Kerrigold - I like salt so use salted)
- 100g golden syrup (Lyles)
- 100g black treacle (Lyles)
- 90g dark cooking chocolate (Waitrose Belgian)
- 65g Marmalade (Waitrose essential thick-cut seville)
- 85g fresh root ginger (Waitrose or local butchers)
- A pinch of salt
Everything seems to have come together nicely; the flavours are tangible but subtle and no-one over-rides the others. The ginger adds warmth and the orange gives a nice sweet finish; of varying intensity depending on whether you happen to get a chunk of peel in that particular mouthful.
I've learned a few things; one being to divide the flapjacks as soon as they come out of the oven and are still soft, then leave to fully cool before attempting to extracate them from the tray - when usually they'll come out in one piece. I'm currently cooking for 22 minutes to give a slightly crisp outer and soft body - might try another minute or two to firm up the interior in future.
I've gone off the gluten-free oats as they're so bloody expensive and while I evidently have a problem with gluten, it's not severe and really only seems antagonised by stuff that contains a lot by default; rather than stuff like oats that don't intrinsically contain any but might have traces due to cross-contamination.
This little exercise has unfortunately shone a light on the most recent bout of rampant food price inflation - the dark chocolate has gone up by 50p per slab / 25% in one hit, the butter by maybe 10-20%. Most of the stuff comes from Waitrose as the quality is tangibly better and I'm happy to pay the marginal extra for the privilege. The butter is the exception as it's £2.55 in the co-op versus £2.80 in Waitrose so a fair bit cheaper proportionally..
I've also been on a bit of a journey with the ginger - the prep of which is by far the most labour-intensive part of the process. I found some at the local butchers that's significantly cheaper than waitrose (£4.50/kg v. £6.20/kg) and larger so less time-consuming to peel... the flipside is that it seems less strong, so I'm using more and the cost probably works out at about the same as a result.
Anyway, below is a picture of yesterday's effort - visually far less interesting / more homogenous than many of the other examples in this thread, but still very more-ish
Each slice is around 100g and costs about 52p using the ingredients above
After many batches, successive iterations and plenty of "happy accidents" (blatant, sweary cock-ups) I think mine are approaching their final form; the last batch consisting of:
- 500g rolled oats (Waitrose essential)
- 300g butter (Kerrigold - I like salt so use salted)
- 100g golden syrup (Lyles)
- 100g black treacle (Lyles)
- 90g dark cooking chocolate (Waitrose Belgian)
- 65g Marmalade (Waitrose essential thick-cut seville)
- 85g fresh root ginger (Waitrose or local butchers)
- A pinch of salt
Everything seems to have come together nicely; the flavours are tangible but subtle and no-one over-rides the others. The ginger adds warmth and the orange gives a nice sweet finish; of varying intensity depending on whether you happen to get a chunk of peel in that particular mouthful.
I've learned a few things; one being to divide the flapjacks as soon as they come out of the oven and are still soft, then leave to fully cool before attempting to extracate them from the tray - when usually they'll come out in one piece. I'm currently cooking for 22 minutes to give a slightly crisp outer and soft body - might try another minute or two to firm up the interior in future.
I've gone off the gluten-free oats as they're so bloody expensive and while I evidently have a problem with gluten, it's not severe and really only seems antagonised by stuff that contains a lot by default; rather than stuff like oats that don't intrinsically contain any but might have traces due to cross-contamination.
This little exercise has unfortunately shone a light on the most recent bout of rampant food price inflation - the dark chocolate has gone up by 50p per slab / 25% in one hit, the butter by maybe 10-20%. Most of the stuff comes from Waitrose as the quality is tangibly better and I'm happy to pay the marginal extra for the privilege. The butter is the exception as it's £2.55 in the co-op versus £2.80 in Waitrose so a fair bit cheaper proportionally..
I've also been on a bit of a journey with the ginger - the prep of which is by far the most labour-intensive part of the process. I found some at the local butchers that's significantly cheaper than waitrose (£4.50/kg v. £6.20/kg) and larger so less time-consuming to peel... the flipside is that it seems less strong, so I'm using more and the cost probably works out at about the same as a result.
Anyway, below is a picture of yesterday's effort - visually far less interesting / more homogenous than many of the other examples in this thread, but still very more-ish
Each slice is around 100g and costs about 52p using the ingredients above
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Red17
Guru
- Location
- South London
There seems to be a shortage of mixed peel this year.
I generally include some dessicated coconut, with a selection of something like dried papaya or mango (one of our local shops has a large selection of dried fruits)
craigwend
Grimpeur des terrains plats
Yes, we noticed this with the Xmas Cake
