We were just walking in the snow and I decided I wanted to make something we could eat as a family with Turmeric, I do love Flapjacks, but the traditional recipe has so much golden syrup and sugar in it that I just cant make it – but actually the other ingredients are great. We are a nutty family and love nuts and seeds so I add them into everything even broccoli so we get our daily quota and crunch. Let me know what you think and how your tips for how you personalised yours.
- 140 grams Whole Oats
- 1 tbsp golden syrup
- 5 chopped dates
- 1 small pinch black pepper/ or 1 tbsp coconut oil (for gut absorption see notes)
- 1 tbsp pumpkin seeds
- 5-7 chopped dried apricots
- 2 tbsp Turmeric
- 1 pinch ground cinammon
- 1 mug non-dairy milk see notes
- To make this the Turmeric Milk, firstly add all the ingredients and heat up slowly to infuse the spices in the milk it doesn’t need to boil. The colour will change to a beautiful sunny yellow and have just a beautiful smell.
- In a bowl place all the other flapjack ingredients and stir, as always please be creative add your favourite fruits or whatever left overs you have in the cupboard fresh fruits are fine. You may have 3 strawberries ominously lurking in your fridge – squish them right in.
- The dried fruit is sweet, as whenever fruit is dried it increases its sweetness which is why I only added 1 tbsp of golden syrup. To be honest I only added it, because it was in my cupboard and I just wanted to finish it off – but feel free to use date syrup, honey or whatever sweetener you wish if you require it.
- I do apologise in advance if you are a cook who likes to know how much, how long and is very precise about cooking and I know baking is very much that kind of science – but as I am sure you have discovered by now I cook by instinct and intuition and play – experiment – and I think flapjacks are perhaps a dish you can get away with this. As you easily see if it is not sticky enough so add more stickiness or more ingredients if it lacks colour – a great adult excuse to dip your finger in and taste as go along.
- So I digress – off on a tangent – where are we…..
- In the bowl of oats and other ingredients add your turmeric milk and stir it and leave it so that the oats soak up all the liquid, at least 15 minutes. Mine was too dry so I added a splash more of milk until it was a lovely goeey consistency. You can’t really be precise as every brand of oat absorbs differently and also the weather will affect how much moisture it absorbs, then dairy and non dairy milks vary in fat content and so how they absorb.
- Prepare a baking tray with greaseproof paper, or just use a cake tin or silicon muffin tin and spread the mixture evenly across the tin.
- Heat the oven to about 180 degrees on a fan oven about 200 on a normal oven and place on the middle shelf for about 10-15 minutes do check it as it can catch quite easily as you can see with these muffin tin ones. But actually the pumpkin seeds caught and they were crunchy and it tasted absolutely fine.
- These keep for at least 2 weeks in an airtight container, I did line mine with the greaseproof paper from the baking tray as the turmeric does stain and you may not want a yellow tupperware container.
- There are just so moreish – I ate way too much and even my 7 year old loved them.
Turmeric is an absolutely amazing spice and I will write another article on its health benefits as I think it is one of the few spices every person can benefit from taking on a daily basis.
The magic in Turmeric are the curcuminoids and these are not absorbed by the gut without either a good fat like coconut oil or black pepper. So do bear this in mind whenever you cook with Turmeric or are adding this to foods.
I have used a non-dairy milk in this recipe as it is purely a preference I have made Turmeric Milk with dairy and I don’t like the taste as much – although i guess there is fat in the whole milk to add absorption, plus in this recipe it doesn’t matter as much as it is absorbed into the oats.