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bakewell flapjacks

February 4, 2013

Makes 12
Prep time: 35 minutes

Bakewell flapjacks overhead
Since I started making my own almond milk I have been wondering what to do with all the leftover pulp.  This recipe is a great solution, although they are so calorific that I daren’t make them too often.

These flapjacks take flavour inspiration from the classic bakewell tart – one of my all-time favourite puds – with mixed-in marzipan cubes and a layer of raspberry jam through the middle.  You can’t really call a flapjack healthy just because it has oats in it, least of all these sugar-laden lovelies.  But my goodness, they are tasty – crumbly, crisp, soft and chewy all at the same time.  Perfect for afternoon tea!

Bakewell flapjack close up

The sun momentarily came out and shone on my flapjack!

 

Ingredients

Rolled oats, 175g
Vegan margarine, 100g plus extra for greasing
Golden syrup, 3 heaped tbsp
Golden marzipan, 125g, finely diced
Almond pulp left over from making nut milk, 100-150g (or you could substitute 50g of ground almonds)
Raspberry jam, 3 tbsp
Icing sugar, 4 tbsp
Preheat oven to 180C.

Grease an 8 inch square baking tray.  Melt the margarine and mix in the golden syrup.  In a large bowl combine the oats, marzipan and almond pulp.  Pour over the syrup mixture and stir until well combined.

Tip just under half the mixture into the baking tray and flatten so it forms an even layer.  Spread the jam over, then sprinkle over the remaining mixture.  Flatten carefully so all the jam is hidden.

Bake for 25-30 minutes until the top is golden brown.  Leave to cool for 10 minutes, then carefully mark out 12 bars with a sharp knife.  Leave to cool completely.

In a small bowl mix the icing sugar with a few splashes of water – just enough to form a thick but runny paste.  When the flapjacks are completely cool, drizzle the icing diagonally across them with a dessert spoon.

When the icing has set, run a knife around the edges and carefully remove each flapjack

 

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From → Baking, Recipes

6 Comments
  1. pennilessveggie permalink

    Iv’e never made my own almond milk, but I love the creative way you’ve used the leftover fibrous almond pulp here!

    • I would definitely recommend investing in a nut milk bag and giving it a go. It tastes v good and is cheaper than the store bought stuff. Plus no weird additives of course!

  2. This sounds lovely, I think I will be trying it! The non vegan way anyway!

    What on Earth does Vegan Margarine taste like?!
    A lot of the usual margarines are pretty darn strange to begin with!

    • It just tastes like normal margarine really. Are you US or UK? I think the main US brand is Earth Balance. I am in the UK and I tend to use Vitalite. It doesn’t leap out at you when you use it in cooking, whereas butter has a much stronger taste 🙂

  3. Great idea for that leftover pulp! I really like that first picture, the drizzle looks so nice : )

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