Today I had to record the vocals for the next song on my EP. I recorded at RMS Studios which was a 20 minute walk from my flat in South London. I think the session went great, and the owner, Andy, was the best engineer I’ve worked with yet. I was so happy to have his input. I still have to finish the production of the song, but I can’t wait to post it!
After my recording adventure it was time for a relaxing evening of baking for veganmofo.
So! I don’t eat a lot of traditional British food, as it is not very veg friendly. But since I got my original Graze Box I’ve fallen in love with their flapjacks. Here in Britain flapjacks are not the same as in America. For those of you who have never had a flapjack, they’re kind of like cakey granola bars, except totally better. In America, flapjacks are the same as pancakes.
This week, my Graze box did not have flapjacks and I was really pouty about it, but I decided I wanted to try making some sugar free ones anyways. When I looked up some recipes, I realised they were very easy to make, but use quite a lot of butter. So I wanted to come up with a recipe that was a little more healthy than the traditional flapjacks. I also wanted to use up more of the can of pumpkin I had leftover from the amazing pumpkin cookies I made, so I thought, why not make pumpkin flapjacks, and use the pumpkin to substitute some of the butter? The results were a success in my opinion!
I’ve changed this recipe so you can make it sugarfree with stevia (as I did), or with golden syrup – as is traditionally done. If you don’t live in an area where they sell golden syrup, you could substitute agave, or maple syrup (though obviously maple syrup will give them a slight maple flavor and might also make them look darker). They will be sweeter if you use syrup. However, if they still aren’t sweet enough for you, you can also pour golden syrup on top of them after they are baked. 🙂
One more thing: You’re supposed to bake flapjacks in a square or rectangular tin like this one, and then cut them into squares or bars. Unfortunately, the one I had in my kitchen was too big, and I had no other things to bake them in, so I made them in this giant souffle dish instead (above), and cut them into little pie pieces. I would actually recommend you don’t do this – the reason you’re supposed to cut them into squares is not just because it looks cool, they also stay in tact better that way. Tsk, frakking tsk. I guess I need to get more baking equipment.
I use British measures for this recipe. If you don’t have a kitchen scale, you need to go get one, like, yesterday. They make baking, portion control, and calorie counting a kajillion times easier. I actually have two – one I use daily and a back up one just in case that one breaks, because it is literally the kitchen accessory that I use the most, and I would hate to be without it for even a day, because I use it every day! Ok, enough mini rant.
Can be gluten free, sugar free, dairy free, vegan
- 330g porridge oats (quick oats) – use gluten free ones if you want to make this GF
- 100g pureed pumpkin, I used Libby’s
- 100g Vegan Butter Substitute, like Vitalite or Earth Balance
- 100g mixed chopped dried fruit of your choosing, such as raisins or sultanas (or you could use pumpkin seeds, nuts, or chocolate chips, or a mix of all those things. I used Tesco’s Value Mixed Dried Fruit because it was the cheapest).
- 6.5 TBSP (115 mL) Golden Syrup OR 6.5 TBSP of granulated stevia plus 125 ml (1/2 cup) water or more to taste
- 1 tsp pumpkin pie spice (or 1/4 tsp each of ginger, allspice, nutmeg, and cinnamon)
- pinch salt
Method: Preheat the oven to 180c/350f/gas mark 4. In a big mixing bowl, mix together the oats, pinch of salt, and pumpkin pie spice and set aside. If you are using chocolate chips, pumpkin seeds, or nuts, put them in as well.
Put the butter, pumpkin, dried fruit if using, and stevia or syrup in a small saucepan over medium low heat, and heat until the butter melts completely. Be careful not to burn the butter. Once the butter is melted, pour the butter mixture into the bowl of oats. If using stevia instead of syrup, add the water at this point too.
Mix them all together until a dough type batter is formed. It’s not exactly “dough” but you know what I mean. 😉 Taste the dough, if it is not sweet enough to your liking, try adding more sweetener (but don’t eat too much of it!). You can also add more fruit/seeds/nuts/chocolate chips if you feel like there isn’t enough.
Spread the dough into a well greased 23x33cm swiss roll tin or other baking tin.
Bake for 25 minutes. The flapjack may still be a bit soft when it comes out the oven – don’t worry, it will firm up when cool.
Once finished baking, cut into squares or bars. Set aside the pan to cool and DO NOT remove any of them from the pan until it is completely cold (I know it’s hard to resist but they’re gonna be all falling apart and stuff if you eat them warm so please!). Once they are cool you can devour them.
I hope you guys enjoy this recipe and I love you all. 🙂