Gooseberry Flapjack
A few weeks ago we went on a Food Safari trip with Polly Robinson, on arrival we were greeted with freshly brewed coffee and home made flapjacks that she had prepared earlier. Mum smiled at me and suggested that we should make flapjacks as she thoroughly enjoyed them.
When I received two large punnets of ripe green gooseberries on Friday morning I thought it was about time that I experimented with making fresh fruit flapjacks. So I kept my promise and we made these delicious gooseberry flapjacks.
The experiment was a huge success as the acidity of the gooseberries cuts through the richness and sweetness of the flapjacks. I added toasted hazelnuts, pumpkin and sunflower seeds for extra crunch and texture. I always believe that every ingredient that goes into my recipes must earn its inclusion. As I am expecting the nuts and seeds to add texture, I needed to taste them first and for that reason I toasted them in the oven. The toasted flavour of the nuts and seeds makes a worthy contribution to this dish and compliments the earthy flavour of the gooseberries.
I took some to work and as I was taking them out of the tray, fingers appeared and then disappeared as my colleagues enjoyed this tasty breakfast treat. Well the office was buzzing for about a hour on Monday morning, I bet my boss was a happy man as we all whizzed about, high on the sugar rush. They ate every single crumb within a few minutes and there were none left for afternoon tea, but as I had smiles all round that made me happy.
As my colleagues were eating these gooseberry flapjacks they asked a few questions, obviously all inspired to make some at home themselves. One valid question was’ what if I do not have any gooseberries could I use any other fruits?’. Well the answer is yes, diced fresh apricots, whole strawberries, plum quarters, banana slices, pear wedges …bla bla bla .. I went on and on. The only thing I would add is if you do substitute the gooseberries with bananas, apples or pears add a few drops of lemon juice over the cut fruits before mixing them into the oaty mixture, this will prevent the fruits from oxidising.
Hope you are inspired to make fresh fruit flapjacks and please remember to keep the cooked flapjacks refrigerated.
- 500g Jumbo porridge oats
- 250g unsalted butter
- 150 golden syrup
- 180g golden caster sugar
- 300g gooseberries
- 30g pumpkin seeds
- 30g sunflower seeds
- 50g whole hazelnuts
- Pinch of salt
Preheat the oven to 200°C.
Spread the sunflower seeds, pumpkin seeds and hazelnuts on a baking tray and roast in the preheated oven for 6 - 8 minutes.
Reduce the oven heat to 160°C and line a 32cm x 22cm x 3.5cm oven tray with parchment paper.
Weigh the butter, sugar and golden syrup into a large saucepan, melt over low heat stir until the sugar dissolves.
Top and tail the gooseberries and wash and drain.
Add the gooseberries, oats, salt and toasted nuts to the melted butter, mix.
Spoon the mixture into the lined tray and press the oats flat with the back of a spoon.
Bake the flapjack for 35 - 40 minutes, until the oats turn golden brown. The warm flapjack will still be slightly soft, it will become firmer once completely cold, when I'm in a hurry I cheat and place the tray in the fridge.
Let the flapjack cool completely before cutting the flapjack into 18 pieces.
Makes 18 pieces
Food Fanatics Tips
You do not have to wait until the gooseberry season arrives before you can bake this delicious recipe. Substitute the gooseberries for other fruits such as strawberries, apples, apricots or plums. Dried fruits also work a treat. If you use fresh fruits keep the flapjack in the fridge and if you use only dried fruits and nuts keep the flapjack in a airtight container for up to 5 days in a cool and well ventilated place.
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Read this fabulous blog post on what happens when you get adventurous with a flapjack.
http://www.domestic-executive.com/domesticity/what-happens-when-you-get-adventurous-with-a-flapjack/
A big thank you to Julie aka Domestic executive living the good live in New Zealand for making this recipe and the wonderful feedback.
Maddy
Until right now, I never knew that “flapjacks”, which are just pancakes in America, are to the British what we Yanks call granola bars.
Hay Jay you learn something new every day! It’s amazing!
I’m going to bake these tomorrow for our weekend sweet treat but will use dried fruit – my gooseberry bush is looking sad right now in it’s wintery state.
Great website…. Gonna try part drying some gooseberries this afternoon (stock syrup and in the cooling bread oven overnight) got so many of them… and gooseberry jam, pies, chutney gonna make that cordial with ginger too thanks…