Saturday, July 10, 2010

Flapjack Fail

When I lived in the UK, I wasn't too impressed with traditional British food (not that "traditional American" food is worth writing home about, either).  But there were a few notable exceptions, for example, the prevalence of "rocket" (arugula) in every random salad or sandwich, and the flapjack.  Not a pancake, but a granolabar-slash-cookie.  Easy, and easily vegan--and even gluten free, if you're into that--and super delicious.

But don't make this recipe.  It resulted in a sticky flapjack-wad that, while tasty, was not really very presentable.  Instead, send me your recipe, or, wait until I make Prof. Sarah Kareem's TA-tested-and-approved recipe.

British Flapjacks
(adapted from COOKS.COM [changes in italics])

2 TB earth balance
6 TB brown sugar
1 TB ground flaxseed mixed with 1/4 c water
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
4 TB brown rice syrup
1 1/2 c. oats
silvered almonds

Preheat oven to 375*.  Cream together butter, sugar, flax mixture, salt, cinnamon, and ginger.  Add brown rice syrup, then oats. Spread the mixture into a greased 8x8 inch pan, smoothing the top with the back of knife. Bake 25 minutes or until lightly brown and firm. In last 10 minutes of baking, spread almonds over the top.  Cut into squares and cool in the same pan. Makes 9 flapjacks.

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