BOOZY NUTS n CHOCOLATE FLAPJACKS

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While prepping for this post, the memories of my previous flapjack post, a year back, came rushing back and a particular one was certainly not a pleasant one. And I can’t help sharing it with you. I have so often heard “Imitation is the best form of flattery” but I was flattered by no means when I saw my Banana &Strawberry Flapjack recipe passed off by a fellow blogger as her recipe!! Not only had she flicked off my recipe, which I had heavily tweaked and given my own twist, even the quantity of ingredients were exactly the same. I was shocked by her blatant use of a fellow blogger’s recipe without displaying the courtesy or care to mention the source or giving credit. The feeling of shock was followed by a feeling of disappointment and helplessness. It took me a while to get over the incident then.
Anyway, a years later, here I am with another flapjack post; chocolate and nuts this time. I made these flapjacks especially on the demand of my chocoholic daughter who complained to me then that she did not want just a healthy snack (read flapjack) but one in which she could also enjoy her favourite ingredient – loads of chocolate! I had bought Brazilian nuts a few weeks back and day before I realised that they were inching towards the date of expiry and when my daughter asked me to bake her favorite chocolate flapjacks, I knew where I could put them to good yummy use. 

After I had made her booze-free batch I made these with rumUnlike my the previous chewy strawberry and banana flapjacks, these ones are punchy crunchy!
 
Grab the recipe and enjoy!
150 gm unsalted butter (home made)
23 tbsp Caster Sugar or Coconut Sugar (depending on how much sweetness you like)
2¼ cups Rolled Oats 
½ Cup Maida (APF) or Whole Meal Flour (Atta)
¾ cup Desiccated Coconut
1 heaped tsp Flax Seeds (slightly toasted)
50 gm Brazilian nuts or Almonds (slightly toasted)
100 gm Dark Chocolate (chopped into chunks)
1½  2 tbsp Rum
Line the base of an 8 inch pan with parchment paper and let the paper come up the sides as well.  
Preheat the oven at 180 degrees C for at least 10 minutes. 
In a mixing bowl, combine rolled oats, desiccated coconut, flax seeds and nuts.
In a pan, on gentle heat, melt together the butter, golden syrup and sugar.
When the sugar has dissolved, remove the pan from heat.
Cool it slightly and add rum. Stir and add the liquid ingredients to the dry ones mixing well to ensure that the oats mix is well coated. 
(At this point the mix may appear dry even though each oat is well coated but it will all come together post baking)
Add chocolate and give a good stir so that chocolate chunks are spread across the mixture.
Tip the contents in to the prepared tin and press them with the back of a spoon or spatula so that they are tightly packed in the tin.
Bake for 30 minutes approx. Remove from the oven and let the contents cool in the tin before removing. 
Cut the flapjacks using a serrated knife to the size of your choice (squares or rectangles) 


Note: Since rolled oats are not easily available in India, you can substitute them with granola or muesli (use a good quality one) Update : Rolled oats are now available in Indian and you can order them online

Note: For some indulgence drizzle the flapjacks with nutella or chocolate sauce.

Note: For chewier bars keep the layer of oats thicker and for crispier ones, use a thinner layer (you need to adjust the baking time accordingly). 

Note: Using an 8 inch pan will yield slightly thicker flapjacks, while using a 9 inch pan will make them thinner but much crispier. (I like them somewhere in-between hence I used an 8 inch pan)
 
Yields – 10- to 12 pieces
 
Thanks for visiting and see you again! 
IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com
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58 Comments

  1. These look so amazingly delicious. Your daughter’s favorite ingredient is also one of my favorites: chocolate! I’m sorry somebody had the nerve to claim one of your recipes as their own and not give you any credit or mention the source. That’s a very wrong and amateur move. I love your photographs!

  2. These bars are amazing! Regarding stealing, I faced a worst case a few month ago, when a site copied not only my recipe exactly as was, but also my photos. They cut the watermark and passed them as their own. I was so angry you cannot believe!

  3. Did you report the person who hijacked your recipe? That’s a terrible thing to do and if I am you, I am have been twisting and turning, also would have wrote to the person to give a piece of my mind. But you know, plenty are doing it and I don’t know how they get away. My recipes were replicated but they changed it somewhere along the way, so I couldn’t do anything much.

    I love booze, a drink during the weekend. Thus, I am loving these sweet/dessert you made for your daughter. Love-able bite, crispy and crunchy.

  4. It’s such a simple thing to give credit for a recipe. And also, unfortunately, it’s also easy to photoshop the watermark. Honesty is always a winner. Sorry you had a bad experience.
    Love bars like this….

    • You said it so well Barbara…”it is a simple thing to give credit” but it does not come easy to some people. I learnt from other blogger friends that even watermarks are not foolproof way to secure your work.

  5. So so sorry about someone took your recipe without giving you any credit. That’s just so uncalled for!

    On a lighter note, your BOOZY NUTS n CHOCOLATE FLAPJACKS are awesome. My family loves and adore chocolate. I know this would be a great hit in the house. 🙂 Thank you so much for sharing.

  6. I yet have to make bars with oats…and yes chocolate sounds terrific.
    Sorry to hear about your experience…it is very sad what people do…
    Hope you are having a wonderful week 😀

  7. Lovely. I have been meaning to make granola bars at home but never gotten around to doing it..Had no idea they are called Flapjacks. we learn every day 😉 The addition of brazil nuts makes it even more yum! Love! 🙂

  8. Love these.
    What I like best is the link to the homemade Golden Syrup. Just what I wanted. Thank you

    (PS – I cannot understand why people do not like to credit the person from whom they have used the recipe )

  9. I started out looking at your biscotti and out of the corner of my eye I seen the word “boozy”. I promise to get back to my original destination but these sound heavenly!

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