Redcurrant Flapjack Slice

Redcurrants are an under-rated berry. Often left on the side of a plate at a Christmas party pudding or turned into a jelly that’s only used infrequently. Personally I find the sharp taste of redcurrants is a brilliant contrast to a sweet pudding or bake and this is a perfect flapjack recipe to make use of wild or homegrown redcurrants.

Foraged Redcurrants

I’ve foraged these redcurrants locally during a nice walk and intend to make good use of them in this flapjack recipe.

Redcurrant Flapjack Slice

Start by preparing a jam from your redcurrants. Place them into a pan and squish with a potato masher before stirring through sugar. Cook on a high heat and bring to the boil before you switch down to a simmer and cook slowly for 30 minutes or so.

Then move onto the flapjack. I love flapjack as it is a simple bake which is easily veganised or made gluten free!

Melt dairy free butter in a pan and add either golden syrup or vegan honey (made from dandelions this is another lovely foraging recipe). Keep stirring until the butter is melting and warm and then add Demerara sugar.

Add gluten free oats and mix through thoroughly to combine into a thick mixture. Layer a baking dish with greaseproof paper and pack in a firm bottom layer of the flapjack mix.

Allow the bottom layer to set a little before topping withe redcurrant jam and adding another thick layer of flapjack mix.

Sprinkle a small amount of Demerara sugar over the top and bake for approximately 20 minutes. When cooked remove from the oven and allow to cool before slicing to create individual servings.

Lockdown Baking

During an extended period at home I’ve been really getting stuck into baking. I’ve been following other recipes so will just share photos of my lockdown bakes, all gluten free and vegan.

Peach Muffins with an iced topping
Pineapple Upside Down Cake
Blueberry Jam Linzer Biscuits
Easter Nests
Brazil Nut and Chocolate Chip Cookies
Lemon Cakes
Scones
Blueberry Oat Muffins
Apricot Seed Muffins
Marmalade Muffins and Marmalade Cookies

Gluten Free, Vegan Cupcakes (accesorised with Moomins) 

I’m definitely getting in the spirit for the first episode of Great British Bake Off as the new series starts tonight! 

As I’m lactose intolerant and a coeliac I don’t tend to do much baking these days but I’ve made a special effort and whipped up some gluten freee, vegan cakes. 

I’m lying. I’ve made no effort at all. These cakes came from a ready mix I actually found in Aldi. Betty Crocker Gluten Free Devil Food Cake Mix. The instructions say to mix with eggs, water and vegetable oil but I’ve replaced the egg with vegan alternative before mixing and it’s worked out perfectly. 

Following the steps are simple. Mix all the ingredients together and pour into cupcake cases or a greased cake tin and bake for approximately 25 minutes. 

Once cooked and cooled I have made my own chocolate icing with Vitalite, icing sugar and cocoa powder. I’ve also topped some with Moomin cake toppers made of rice paper, not all because I ran out though. This box made 24 cakes so I will be tucking in for a while. A perfect accompaniment for when Bake Off starts at 8pm!