So, amazingly, Charlie has stuck to his rash ‘I’m not eating chocolate any more’ decision with incredibly amounts of willpower, even as we’ve been tucking into all sorts of treats we’ve been sent. He’s not even been eating his previous post-school staple of chocolate brownies. He is, however, still eating other treats, so I’m not overly worried that this is one of those mad teenage diets.
With brownies off the menu, I’ve turned to flapjacks. The added bonus being that you can put other healthy bits and bobs in there, and frankly, as long as you stick to the proportions of the main ingredients, you can stick any old additions in there: nuts, raisins, chocolate chips, and our current favourite, freeze dried fruits (you can buy freeze dried whole strawberries. Mine are Paradise Fruits).
You will need:
115g brown sugar
4 tablespoons golden syrup
400g rolled oats
Couple of handfuls of whatever you fancy: sultanas, chopped dates, dried cranberries, freeze dried fruit
Handful of almonds/brazil nuts/hazelnuts/whatever, roughly chopped (I like big pieces in mine)
So just melt the butter, sugar and syrup in a saucepan over a low heat. Stir well until the sugar isn’t gritty any more, but don’t let it boil.
Mix all the other ingredients in a large bowl, then just pour the buttery mixture over everything and stir well. Don’t do it the other way round, there’s not enough room in the saucepan.
Press it into a buttered cake tin (it’s worth putting a strip of greaseproof paper in the bottom that overhangs the edges – this makes it easier to get out) and bake at 180 degrees, gas 4 for about 15 – 20 mins.
Cool completely before removing from the tin and slicing, otherwise you’ll end up with granola. It keeps well in an airtight tin for a few days. If it lasts that long, that is.