Mary Flahavan’s Oaty Flapjacks with chocolate on top! #foodaware #childhealth

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! #foodaware #childhealth

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! #foodaware #childhealth

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! #foodaware

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.

Flahavan’s papaya crunch porrridge #foodaware





flahavans
Anyone got that Summer feeling? Ease yourself into May with a gorgeous Papaya Crunch Porridge and bring some sunshine to your breakfast table with this exotic twist on your morning porridge. #FlahavansOats #FlahavansRecipes #PorridgeInspo

Serves 1|Takes 10 minutes

Ingredients:

30g Flahavan’s oats
150mls whole milk
Papaya
Strawberries
Raspberries
Nuts

Method:
For the porridge:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously

For the toppings:
Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.
Add remaining nuts and fruit to the porridge.
1w

Oaty Blueberry Muffins with Ginger and Pear Frosting #foodaware

fla cup cakes tw jan 16

Serves 16*
*depending on the size of your muffin cases
This is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness. 

Ingredients:

  • 300g golden caster sugar
  • 4 eggs
  • 170ml sunflower oil
  • 100ml milk
  • 280g self-raising flour
  • 100g Flahavan’s Progress Oatlets
  • ½ tsp ground ginger
  • ½ tsp salt
  • 150g blueberries
  • 1 large pear, peeled and finely diced
For the Topping
  • 150g cream cheese
  • 100g butter, softened
  • 2 pieces stemmed ginger, very finely chopped
  • 2 tsp ginger syrup
  • 350g icing sugar
  • 2 poached pears, thinly sliced for decorating
  • Edible flowers to decorate (optional)

Method:

  1. Preheat the oven to 170°C/Fan 150°C/Gas 3.
  2. Place muffin cases in a muffin tray.
  3. Whisk the sugar, eggs, milk and oil together until thick and pale.
  4. Fold in the flour, oatlets, ginger and salt.
  5. Stir in the blueberries and diced pear.
  6. Spoon the mixture into the muffin cases.
  7. Bake for 25 – 30 minutes or until lightly golden.
  8. Place on a cooling rack.
  9. Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar.  Spoon in the ginger syrup.
  10. Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.
Tip: 
If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.