CHOCOLATE ORANGE FLAPJACKS
Use dark chocolate and orange to make these fab flapjacks. Bake at the weekend for an afternoon treat with coffee, or as a lunchbox snack for the week ahead
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
- Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it's all combined, then add three quarters of the chopped chocolate.
- Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 243 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ORANGE & WALNUT FLAPJACKS
Make and share this Orange & Walnut Flapjacks recipe from Food.com.
Provided by Pink Penguin
Categories Dessert
Time 45m
Yield 12 Pieces
Number Of Ingredients 7
Steps:
- Heat oven to 180c/fan 160c/gas 4.
- Butter a 28x8cm shallow baking tin.
- Melt the butter, sugar & syrup over a medium heat, stiring all the time.
- Take off heat & stir in the oats, walnuts& orange zest. The mixture should be quite soft.
- Tip the mix into the baking tin & level it off.
- Bake for 30 minutes or until the edges are golden but the centre is still a little soft.
- Remove from oven & mark into 12 pieces while still warm, cutting down half way with a sharpe knife.
- Cool.
- Heat the marmalde with 1 tbsp of water until syrupy.
- Brush over the flapjack & leave to cool before cutting into 12.
Nutrition Facts : Calories 450.3, Fat 21.8, SaturatedFat 11.3, Cholesterol 44.8, Sodium 16.5, Carbohydrate 60.8, Fiber 3.8, Sugar 28.7, Protein 6.5
EVERYDAY PANCAKES
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine. (Sam Sifton)
Provided by Mark Bittman
Categories breakfast, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
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