John Torodes Flapjack
- 6 sheets of rice paper (edible)
- 50grs butter
- 50grs treacle
- 50grs golden syrup
- 50mls maple syrup
- 50grs Dried apples
- 50grs Dried figs
- 50grs Dried mango
- 50grs Sultanas
- 50grs Raisins
- 50grs Dried mixed fruit
- 100grs granola
- 100grs porridge oats
- 50grs whey powder
- I packet popping candy
- Melt the butter and all the wet stuff in a pan and bring to the boil. Remove from the heat.
- In a separate bowl, mix everything else together and then combine the two and mix well until all dry contents are wet and sticky.
- Line a tray with rice paper and pour in contents. Press down flat with another sheet of rice paper
- Bake at 160 for 20-25 minutes.
- Cut it into bite size chunks (leave the rice paper on – its edible)
Butternut and Cinnamon Oats
- 120g porridge oats
- 80g raisins
- 2tsp Ground cinnamon, plus extra to serve
- 320g butternut squash, peeled and coarsely grated
- 2 x 150ml pots bio yoghurt
- 25g walnuts, roughly broken
- Milk (optional)
- Tip the oats, raisins and cinnamon into a large bowl and pour over 1 litre cold water and leave to soak overnight.
- Next morning, tip the contents into a large saucepan and stir in the grated squash. Cook for 8 – 10 mins over a medium heat, stirring frequently, until the oats are cooked and the squash is soft. Add a little more water if it’s too thick.
- Put half of the mixture in the fridge for the next day (leaving it to cool first). Spoon the remainder into bowls, top each portion with yoghurt and nuts. Dust with extra cinnamon then add a splash of milk, if using.