Even though I no longer volunteer there since I left back in July, I am still baking for the playgroup that I helped to set up and run for 18 months. I figured that being able to bake for them twice a week, was perfect for my blog and my waistline because I can try out new recipes and not have to eat them!
This week I decided to bake flapjacks instead of a cake, mainly because I did not have any eggs in the house, but also because I had some Chia seeds which I fancied baking with, and flapjacks seemed like the idea opportunity to do so. I have heard of Chia seeds and about how they were beneficial to your diet in various ways, but I had never tried any before, let alone cook with them.
Prior to making the flapjacks, I made some chocolate cake pops with the boys using milled Chia seeds, and the cakes turned out really well, and tasted like regular cake! I have also used some Chia and blueberry mix in pancakes, and although they make the finished pancakes a little darker in colour (much to Jenson’s protests at first!), they tasted nice and again, did not affect the look or taste of them.
These successful uses of Chia made me decide to try some of the seeds, and as I said, I figured that used in a flapjack would add some texture, that would go well with the currants and apples I added to the flapjack mix, aswell as add some extra nutrition.
To add some more flavour to my bake, I soaked the apples and currants in some Sweet Sally tea drink that I had, which infused the fruit with spices like cloves and cinnamon sell as some zingy citrus notes.
Here is how I made the flapjacks:
- 125g butter
- 75ml maple syrup
- 50g caster sugar
- 275g oats
- 150g currants
- 3 apples, peeled and thinly sliced
- 1/2 bottle of Sweet Sally spice tea (OPTIONAL - you could add 1/2 tsp of cinnamon instead)
- 100g Chia seeds
- soak the fruit in the tea in a bowl for about 1/2 an hour - then remove the fruit and drain it so no liquid will go in to the flapjack mixture
- pre heat the oven to 190oC / 170oC (fan)
- grease and line a baking tin - I used an 11 x 7 inch tin
- melt the butter, the sugar and the maple syrup in a pan over a medium heat until it is all melted.
- pour in the oats and the currants and give it a good stir to cover everything in the sticky sauce. add your Chia seeds and mix again
- fill your baking tray with 1/2 the oaty mixture
- layer the apples over the top
- finish by covering with the remaining oats
- bake in the oven for 25-30 minutes or until golden brown
- leave to cool in the tray, then slice into squares and enjoy
These were really lovely – the apple centre was so good and a bit like a pie filling encased inside a flapjack 🙂
The Chia seeds did add a little texture and the subtle hint of blueberry flavour went well with the apple and oats. I would say these were a success – yay!
Chia seeds go with so many foods: sweet and savoury, cold and hot. Simply mix, stir, toss, or blend. For more information and to discover exciting recipes please visit the Chia Bia website
I was sent a section of products from Chia Bia for the purpose of a review.
The Sweet Sally sliced tea featured in this recipe, was sent to me in this months Degustabox UK delivery. You can subscribe to Degustabox UK and receive a box every month yourself.
I was sent a box for the purpose of a review
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