These Breakfast Flapjacks are really easy to make and the perfect way to put a morning smile on your face, or to perk you up when you are flagging and need an energy boost during the day. Soft and comfortingly oaty, these heavenly slices are packed full with the goodness of dried fruits, nuts and seeds, all sweetened with a balance of unrefined nature…… honey, maple syrup and coco palm sugar. Satisfyingly filling and really quite healthy, these flapjacks are also gluten-free, dairy free and vegan.
I feel like I am flagging a lot at the moment. Each day is a bit of an uphill climb…….. There is too much going on, too many decisions to make, too many things to do and not enough hours in the day….. My body is telling me to slow down too…. I feel like I am being plagued by unwelcome and irritating health niggles that just get in the way of getting things done….. but I can’t ignore what they are telling me.
Most annoying of all is that I have started to suffer from eye fatigue. My new job has demanded several days sitting for several hours non-stop in front of a computer screen without a break, trying to complete a load of case file audits in squeezed timescales. Whilst I usually look forward to coming home and cup of tea in hand, pottering through the interesting, innovative and inspiring world of social media, in the last week or so, this has become increasingly difficult…… Sitting down in front of the lap top in the evenings has become an ever-more blurry affair, leading to sore and painful eyes, headaches and a feeling of exhaustion.
As a result, I have had to limit attention to my own blog. I have photos waiting to edit and recipes waiting to post…… Lots of ideas in the pipeline waiting to take shape in the kitchen and share with the world. But they will have to wait….. I may be able to push aside little infections and bugs, but if your eyes are complaining, it is a clear message to give them a rest….. They are too important to risk. I guess it is one of the penalties of trying to maintain two screen-intensive past-times. Frustrating as it is I am making myself taking heed.
The forced slow-down has left me reviewing how I use my non-work hours. Committed blogging is time and energy intensive….. I sometimes look at the pro-bloggers out there with envy at the ability to organise their days around this wonderfully creative world and to balance it alongside their family lives. Trying to build up a blog alongside a day job takes hours away from loved-ones and however much care is taken to ensure a balance, I have on many occasions felt guilty that I am not focussed enough on the here and now of home life.
The up-side of being forced to spend less time on the computer, is that I have been spending more time with my daughter at a really important time in her life (for those of you who read my last post, you will know that we are in the midst of making secondary school choices right now). This has also reminded me of my original reasons for starting to blog, which was (in the wake of her Coeliac diagnosis) to ensure a record of recipes that we create at home, as a personal recipe book for her future (although we share this willingly with the world). I am aware that at times, I can become a little obsessed by the blog, but not always for the right reasons, and the last few days away from it have allowed me to re-balance my motivation….. This is not my job and the stats shouldn’t matter….. but my daughter does.
So I apologise if (at least for a while), my postings are sporadic. As and when I can, I will share my latest culinary creations…… Rest assured I will still be busy in the kitchen trying to concoct gluten free magic…. In the meantime, I am sharing these fab flapjacks (which I make often as an alternative to my other favourite homemade Oatie Choc-Nut Breakfast Bar). They are as satisfying as they are delicious and with such a fantastic bunch of ingredients, each nutritious bite will fill you with good stuff!
I am sharing them with the following :
Gluten Free Fridays with Vegetarian Mamma
Free From Fridays with Emma over at the Free From Farmhouse
Cook Blog Share with Beckie at This Is Not My Home
Recipe of the Week with A Mummy Too
Healthy Breakfast Flapjack Bars
- Preheat the oven to 180 C/350 F/Gas 4.
- Base-line an 8 inch/20 cm square baking tin with baking paper.
- In a large bowl mix together the oats, dried fruit, flaxseed, coconut, nuts and salt.
- Add the apple juice and vanilla paste and stir through.
- In a small saucepan, mix the coconut oil, honey, maple syrup and coconut sugar and gently heat, stirring frequently until the ingredients have dissolved and just reached boil point.
- Pour the liquid into the dry ingredients and stir thoroughly until well blended and the mixture is moist.
- Tip into the baking tin and spread evenly. Press down firmly on the surface with the back of a spoon to compress.
- Bake for 25 to 30 minutes until golden and just beginning to crisp round the edges.
- Leave to cool in the tin for about 20 minutes and then turn out onto a chopping board.
- Once cold, cut into pieces with a sharp knife and store in an airtight container.
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond