GL7 May 2019

FOOD
Ingredients:
Great
bakes
• 285g jumbo oats
• 150g light soft brown sugar
• 150g coconut butter
• 135g golden syrup or
maple syrup
• Zest and juice of one lemon
• 75g chopped dried apricots
• 50g dried cranberries
• 100g raisins
• 50g chopped walnuts
• Pinch of sea salt
• 30g pumpkin seeds
• 30g sunflower seeds
• 20g flax seeds
Prep: 10 minutes
Artisan baker Paul Barlow-Heal, dessert devotee and founder
of Cotswold Baking, shares a special recipe.
Ä Vegan fruit and nut flapjack
Paul’s
new range of
gluten-free cakes includes
Banana and Pecan, Mocha
and Walnut, Vegan Red Velvet,
Jasmine Tea Fruit Cake and Ginger
and Lemon cake. Visit www.
cotswoldbaking.co.uk
26 | MAY 2019
Method:
P
lace all the dry ingredients (except
the seeds) into a large mixing bowl
and stir to ensure they’re well
blended together.
Heat coconut butter, sugar, golden syrup, lemon
juice and zest in a saucepan, bring to a gentle boil
stirring to ensure all combined well and the sugar
has dissolved. Carefully pour the syrup on to the dry
ingredients and stir well, making sure all the dry ingredients
are well coated with the syrup mix.
Cooking:
30 minutes
Makes:
One tray bake
Transfer the mix to a shallow baking
tray lined with baking parchment
and spread the mix out evenly. Top
the mix with an even sprinkle of the
pumpkin, sunflower and flax seeds.
Place the tray bake in a pre-heated
oven at 160C degrees and bake for
30 minutes until golden brown.
Leave to cool completely before
cutting and serving.