So, in the post during the week landed one almighty crate-load of Linwoods goodies and a handy recipe book with suggestions for use other than cereal toppings (which would be pretty much my token use of the Linwoods Milled goods range).
The Linwoods range focuses on ‘superfood’ combinations including chia, flaxseed, cocoa, berries, almonds, goji berries, shelled hemp and the likes, the cold milled range designed to boost digestion, increase energy levels, and promote good health and a good diet.
Admittedly, I’m relatively new to the whole notion of superfood supplements but until now, they’ve only ever made it to the top of a bowl of porridge as opposed to including in sauces, mixing into salads, shakes or in the case of the delivery last week, producing some fine flapjacks.
They’ve kept the office clan well fed at break time over the past two days along with some of the Devious Theatre crew as a pre-show snack with Some Flood opening in Kilkenny this week.
In another first, I’d never made flapjacks before (she’s the baker, I’m the cook, for now anyway) but I would absolutely go back in a heartbeat for these. The honey keeps them so moist, the fruit adding to the flavour and chew and the whole package is incredibly moreish.
Here’s how they work out.
- 450g porridge oats
- 150g Linwoods Milled Flax, sunflower, pumpkin & sesame seeds & goji berries
- 110g light brown sugar
- 275g butter, unsalted
- 200g honey
- 150g dried fruit mix
- 150g dried apricots chopped
- Preheat the oven to 150C / gas mark 2
- Grease and line a swiss roll tin (or flat baking tray)
- Mix the oats, sugar, fruit and Linwoods Milled Flax, sunflower, pumpkin & sesame seeds & goji berries in a bowl
- Heat the butter and honey, keep stirring until blended and add to the dry mixture
- Mix well and press into the Swiss roll tin
- Bake for 25 minutes, remove from the oven and leave to cool
- Cut into squares and serve
- Go one further, grab yourself a Wispa or two, melt it down and drizzle it back and forth along the top of your cooled squares before serving. Go further again by adding some Highbank Orchard Syrup to the chocolate. To die for.