Mary Flahavan’s Oaty Flapjacks with chocolate on top!

15043873_1050493231739256_4060647061584871424_n

Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411

Mary Flahavan’s Oaty Flapjacks with chocolate on top!

15043873_1050493231739256_4060647061584871424_n

Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411

Flahavan’s delicious Carrot and Oatmeal cake

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  • Makes 1 x  8″ Cake
    Carrot & Oatmeal Cake Mix
    Ingredients:
    • 300ml vegetable oil
    • 250g plain flour
    • 1 &1/2 t spoons bicarbonate soda
    • 380g sugar
    • 4 medium eggs
    • Pinch of salt
    • 1 t-spoon ground cinna36
    • 360g grated carrot
    • 90g chopped pecans/ walnuts
    For Creamed Cheese/White Chocolate Frosting
    Ingredients:
    • 100g butter
    • 70g icing sugar
    • 150g creamed cheese
    • White chocolate to taste- optional

    Method:

    1. Line an 8” cheesecake tin with greaseproof paper and pre-heat oven to 160*c,
    2. For the cake mix, place all the ingredients into a food processor and blitz well,
    3. Pour into the 8” cheesecake tin and bake for 45 minutes at 160*c until cooked. Insert a clean metal skewer or knife to check, if it comes out clean, it’s ready. It might “soufflé” near the top, and even a little over, but its fine, when it cools, it trims up quite easily.
    4. For the icing, cream the butter and sugar in an electric mixer or by hand.
    5. Incorporate the creamed cheese and mix well.
    6. Slowly add the melted white chocolate to taste, if using.
    7. When the cake is cool, carefully remove from the tin. Cover evenly with creamed cheese/white chocolate frosting.
    8. Refrigerate until the frosting is slightly set.
    Caramelised Oatmeal
    Ingredients:
    • 75g sugar
    • Water to dissolve
    • 35g Flahavan’s Jumbo oatmeal
    Method:
    1. Place the sugar in a small stainless steel saucepan
    2. Add just enough water to dissolve
    3. Cook on a gentle-medium heat until it starts to turn syrupy – it should still be clear
    4. Add the oatmeal to the pan and stir until the syrup is dissolved
    5. Transfer to a tray lined with greaseproof and spread evenly
    6. Place a clean stainless steel pan on a high heat
    7. Add the oatmeal and stir continuously. The sugars will begin to caramelize very quickly. When they are golden brown transfer to the tray lined with greaseproof immediately and separate as much as possible.
    8. Allow to cool – they should be nice and crisp.
    9. Sprinkle over top of frosted cake.

Mary Flahavan’s Oaty Flapjacks with chocolate on top!

15043873_1050493231739256_4060647061584871424_n
Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

Mary Flahavan’s Oaty Flapjacks with chocolate on top!

15043873_1050493231739256_4060647061584871424_n

Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411

Mary Flahavan’s Oaty Flapjacks with chocolate on top!

15043873_1050493231739256_4060647061584871424_n

Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411

Mary Flahavan’s Oaty Flapjacks with chocolate on top!

15043873_1050493231739256_4060647061584871424_n

Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411