Friday, June 26, 2009
more work treats
We had our quarterly work meeting yesterday at the tail end of my eleven-day stretch of work, so I had to make a treat that didn't require much shopping to prepare. Most people were planning to bring savory things (often there's a surfeit of desserts), so I decided to bring some nice flapjacks. These suited everybody's dietary requirements, being vegan and oat, wheat, and legume-free.
This recipe is easily adaptable to your tastes and the contents of your pantry--use oats instead of spelt, if you like (I made the spelt flakes with my flake mill; I don't know if they're available at many stores), or try another flavor of marmalade. Add candied ginger, dried cherries, or toasted pumpkin seeds: whatever you like.
I used greased tin foil to line my pan with, but I'll try parchment paper next time: these were very sticky, and it was hard to peel the tin foil off. I was almost late to work, and ended up leaving a few adhered to the foil to eat for breakfast the next day!
Lemon Apricot Flapjacks
100g dried apricots, chopped into raisin-size pieces
100g golden raisins
200ml fruity olive oil
125g brown sugar
150g lemon marmalade
Finely grated zest of a lemon
2T golden syrup
400g rolled spelt
Heat oven to 350ºF. Line a 10"x10" (or 9"x13" if you don't have one) pan with parchment paper.
Pour boiling water over the raisins and apricots, and leave to soak while you prepare the rest of the ingredients. Warm the oil, sugar, marmalade, zest, ginger, and golden syrup in a large pan until barely boiling, then take off the heat and mix in the spelt and drained fruit. Be sure to strain the soaking water into a cup, so you can drink it! Pack the mixture evenly into your prepared pan and bake for 25 minutes, till the edges are turning darker. Let cool thoroughly before cutting into 2" squares.