When Harry came to see me at CP5 at Country to Capital she bought some amazing flapjacks, as I ran towards her I could see her clutching Tupperware and shouted “are they for me?” Even if they weren’t I wouldn’t have let her get away without giving me one!
A mouthful of these lemon and ginger flapjacks were perfect ultra run fuel, I chomped it as I ran the next kilometre after seeing the girlies. These are Harry’s specilaity and I have been treated to them before with a cup of tea and they go down even better. I’d say they are Harry’s own recipe now, but long ago Harry adapted this recipe from this recipe by BBC Good Food
In Harry’s words “I decided they needed a bit of jazzing up so went for a lemon and ginger combination. If you don’t have any lemon curd you could just use honey and add a bit more fresh lemon”
- 250g of porridge oats
- 50g unsalted butter
- 1 tablespoon of honey
- 2 tablespoons of lemon curd
- Juice and zest of 1 lemon
- 100ml water
- 2 teaspoons of ground ginger
- 100g - roughly chopped almonds
- 100g - raisins
- 50g - pumpkin seeds
- 2 very ripe bananas
- 1 Apple - de skinned and grated
- Preheat oven to 150 degrees
- Line a 20cm square tin with parchment
- In a pan, melt together the honey, lemon curd and butter. Mash the bananas and add to the grated apple, ginger and water.
- Add all the wet ingredients to a large mixing bowl of oats, almonds, seeds and raisins and stir until combined.
- Pack the mixture into a baking tray. Bake for 40 mins or until golden .
What would be your ideal flapjack flavour combination? Or do you like a classic golden syrupy treat?