Since my last no-bake PB & J Flapjacks were such a success (recipe right here) -and I need some cheap and easy portable snacks now I’m back at uni- this weekend just gone I decided to try out a new flavour combination. And I think I like this better than the original.
Slightly sweet, crunchy almond butter and tart blackcurrant jam actually make for a winning combination. These bars are super-easy to make in very little time, and then you can leave them in the fridge to set and do the rest of the work for you. They come out with plenty of flavour, and a wonderful, decadently chewy texture- whilst still holding their own shape. Wrap them up and take them out with you, or serve with ice cream for a fast and delicious dessert… Continue reading
You probably saw my PB & J Crumble Topped Flapjacks last week, and now I bring you another classic PB combo…chocolate peanut butter. I promise I will make some non- peanut butter recipes soon. But if you’re into chocolate without peanut butter, then you can check out my recipes over on Discover Chocolate’s blog, where I’m currently freelancing.
Anyway, these bars are just as easy as the first, and they’re another great snack to carry about with you. No bake, a handful of ingredients, a whole lot of flavour- and these ones are also suitable for dipping in tea, because I know we all like that…
- 3 cups of oats
- 1 cup chunky peanut butter (I used Meridian)
- 3tbsp cacao
- 1/3 cup honey
- 8 tbsp. unsweetened almond milk
- Pinch of each: salt, cinnamon (just a little)
- In a large mixing bowl combine the oats, salt, cinnamon, and cacao
- In a microwavable bowl melt together the honey and peanut butter
- Pour the honey and peanut butter into the oats, and add the milk. Stir to combine, and then use your hands to bring everything together.
- Press firmly into a tray lined with greaseproof paper, and refrigerate overnight. In the morning cut into bars, and store in an air tight tub in the fridge for up to 4-5 days.
TIP! – Top a bar with nutella. You won’t regret it…
There seems to be a little bit of a theme emerging on this blog right now. That’s right: peanut butter & jelly. Well, jam, because we’re in the UK and I like jam because it has seeds in it. If you haven’t checked out my last PB & J recipe then take a look at these easy PB & Jelly Cups, as I’m assuming you’re a fan of this particular food paring.
Today though, we’re looking at something that, yes, you can eat as a dessert- but is great as a transportable snack. The reason I actually made these is so I don’t have to keep buying snack bars post-gym. Now I can pack one of these up, and get my carbs, healthy fats, and protein fix with my favourite ingredients: oats, peanut butter, and jam (and almond milk and honey). That’s right, just FIVE ingredients, no baking, and they’ll keep in the fridge for around 3-4 days. The ingredients are all relatively cheap as well, making these an ideal student staple- other than my PB and jam, I could buy everything at Tesco. If you do really feel the need to add in more protein then throw in some protein powder of choice, but you will need to add in more almond milk to combat the dry texture.
You’re best letting these bars set overnight, and they firm up more the longer they’re in the fridge, but if you really can’t wait you can dig in after they’ve been in the freezer for 15 minutes. Though I warn you they will be more difficult to pick up…
My Dad’s side of the family are pretty crap at cooking. Dad’s own repertoire includes pork in cider, beef stroganoff, and *insert meat/fish* in a brandy cream sauce. Baking wise, he does a little better: he can make bread, pizza dough, Anzac biscuits, gingerbread- and this flapjack. Ironically, my mum got hold of the recipe, and she makes the flapjack even better. Because when my Dad makes flapjack he presses it into the tin so tightly that it breaks your teeth once baked. His excuse is that it’s ideal to dunk into a cup of tea.
Anyway, the flapjack recipe both my parents use belongs to my great grandma on my Dad’s side. Possibly the last great baker on that side of the family. It’s buttery, has a hint of coconut, and (unless my Dad makes it) has a beautiful half chewy/ half crumbly and crisp texture on the top.
I can, of course, publish the original recipe for this flapjack if this post goes down well- but today I’ve added in the extra flavours of pistachio and dates, and swapped up some ingredients to make it a little healthier. This flapjack is beautiful half dipped into dark chocolate. And I enjoyed making to so much, that I’m planning on creating a Christmas themed one as well. Continue reading