Monday, 16 April 2012

Recipe: Indian Inspired Flapjacks

Happy Monday Everyone! Presenting the fourth recipe from our free recipe booklet, 'Devnaa's Sugar & Spice: Volume 2' - Indian Inspired Flapjacks. Think deliciously crunchy-on-the-outside, chewy-on-the-inside flapjacks or cereal bars, given an exotic twist with distinct Indian flavours, perfect for breakfast or a snack at any time of the day. As usual, this recipe is suitable for vegetarians and alcohol free.

Indian Inspired Flapjacks


Flapjacks are fantastic in that they can be made with so many different inclusions resulting in a myriad of different flavours. I have heard of people using lots of different types of fresh and dried fruits, left over cereal, nuts, eggs, flour, spices, basically anything that you find left over and don’t know what else to do with! These Indian inspired flapjacks are probably more inspired by what you find in the back of a store cupboard living in an Indian household! They make excellent breakfast snacks – oats and dark sugars release energy slowly so they’ll keep you full for hours and they taste delicious too!

60g Pistachio Nuts
350g Oats
80g Dried Apricots
20g Desiccated Coconut
½ tsp Ground Cardamom
250g Salted Butter
80g Golden Syrup
200g Jaggery (or brown/Demerara sugar)

  • Pre heat your oven to gas mark 2/150C/300F and grease a 20cm x 30cm baking dish (I use my grill pan).
  • Dry roast the pistachio nuts in a frying pan over a medium heat until they are green and fragrant, this will take about 5 minutes.
  • Leave them aside to cool.
  • In the meantime measure out the oats in a large mixing bowl.
  • Chop the apricots into approximately 1cm chunks and add them to the oats along with the coconut and cardamom.
  • Roughly chop the roasted pistachio nuts, add these to the oat mixture and stir all of these ingredients together so that they are really well combined.
  • In a large saucepan (bear in mind you’ll be stirring the oats into this saucepan later so it should be sufficiently big!) gently heat the butter, golden syrup and jaggery or sugar over a medium heat, stir occasionally .
  • When the butter and sugars are melted, golden and bubbling add the oats to the pan.
  • Turn off the heat and mix everything together making sure that all of the oats are coated in the melted sugar.
  • Press the mixture into the prepared baking dish and bake for 40 minutes or until lightly golden on top
  • Cool on a wire rack f.or 15 minutes before cutting into 12 pieces, do not remove the pieces from the pan yet or they will fall apart!
  • When the flapjacks have completely cooled gently remove them from the pan.
  • Serve at room temperature or store in an air tight container until required.
I hope you enjoy the recipe, don't forget you can find the complete booklet here via our Facebook page, or see our Twitter page to keep up with all our latest news. :) x

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