Friday 10 February 2012

Seedy flapjacks and the art of patience

I was starting to worry that I'd lost my knack with flapjacks...
But it turns out that I really haven't. You just shouldn't eat them as soon as they're out of the oven, because they need time to set. I ate three in this warm, crumbly state, fretting continuously about how I'd accidently made granola, about what went wrong, that perhaps I hadn't used enough butter... Actually, the only thing that was missing was a little bit of patience
I feel like life's been asking that of me a lot recently. It's a lesson I appear to be quite resistant to. I have moments where I completely get it - why rush towards the future, towards the end of your life... stay in the present moment, relax. Everything comes at the right time. And then I feel like I've been patient for long enough, and where's my reward for being so patient... and completely miss the whole point again. But as a friend said to me recently, "good things are worth the wait". He was right, about these flapjacks at least


200g butter
3-4 cups oats
1 cup maple syrup
1/2 cup linseeds
1/2 sunflower seeds
1/2 pumpkin seeds
Handful chopped dates
Tiny bit of butter

You melt the butter in a pan and add all the seeds. Fry these for a few minutes before adding the maple syrup, dates and oats. Keep mixing in the oats until you are happy with the ratio. Spread on a buttered baking tray and stick in a pre-heated oven at about 180 degrees C for about 20minutes. Score, then allow to cool before munching


  1. These sound like a great flavour packed snack or treat. I'm sure if I made them in my house, they would soon disappear!

  2. yeah they disappear pretty quickly. but they're healthy too, no sugar...