Apple and Almond Flapjacks

Flapjacks

Well hello, 2016. As far as ‘resolutions’ go, I try not to make them. The threat of failure, coupled with the incessant nagging at the back of my mind that I must do whatever it is EVERY day, otherwise there’s no point making them, leaves me feeling downtrodden by the 5th January. Instead, I noted down aims to keep in mind as I set off into the new year, and made a resolution to not beat myself up if I forget about them for a day or two.

M honey

This year, I decided to focus on eating mindfully (i.e. not standing in the kitchen shoving whatever came to hand in my mouth without a second thought), doing one deliberate thing every day to reduce stress (yoga, meditation, turning off all screens by 10pm) and to move more (which, given my desk-bound job, won’t take much). The mindful eating has so far (10 days in) been the most influential, as I have noticed how much of the eating I do is a result of stress or tiredness. Just noticing this pattern and being aware of it has helped massively, and reminding myself that food isn’t always the answer. Usually, a cup of tea and a lie down is.

M almonds

I noticed that I was getting blood sugar drops around 3pm each day at work, when it would feel like the world was going to end and the only thing that would get me out of this state was something insanely sugary. I spoke to a nutritionist friend, Ellen, about this, who said that the solution was not to let it reach this stage, by keeping my blood sugar level. To do this, she recommended eating every 2 hours or so (hallelujah!). But it was crucial that the snacks I was having didn’t contain sugar, so wouldn’t cause a spike in blood sugar followed by a crash. So, I made these flapjacks sugar free, using stewed prunes as a base (Ellen’s idea) and a bit of honey to help stick everything together.

flapjacks on plate

For more information about Ellen and naturopathic nutrition, click here.

 

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Apricot and Pistachio Flapjacks with Rose Icing

flapjacks

When I get home from work, I’m usually so ravenous that the first thing I think of cramming into my mouth is a biscuit (or three). I find that the hiatus between lunch and dinner always seems more insufferably long than the one between breakfast and lunch. The other day I decided that enough is enough. So these flapjacks are a healthier snack to ‘keep the wolf from the door’, as you say if you were born in the ‘50s.

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It had always mystified me slightly how flapjacks seem to be considered a healthy option – as they contain as much butter and probably also as much sugar as the average biscuit. Maybe it has something to do with the oats, with their slow-release energy wholesomeness. I decided to add fruit to my flapjacks, to make them even more virtuous, and use agave syrup rather in place of the traditional, tooth-achingly sweet golden syrup.

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There is always a slight panic that sets in as we approach the end of summer- the need to gorge on all the fresh fruit you can, whilst simultaneously finding some way of preserving it. Stewing fruit with a bit of water and sugar – also called a ‘compote’ –is a good method. There is a bittersweet sadness to consigning bags of compote to the freezer, only to be bought out again when summer is a distant memory. This recipe uses apricot compote, made from fresh apricots, water and sugar, as a layer in the middle of the flapjacks.

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