Recipe for apricot and baobab flapjacks
September 24, 2012
Author: Tom
We’re supporting Better Breakfast Week, which starts today! The campaign is being organised by PhytoTrade Africa, who represent producers of the baobab fruit, which is rich in Vitamin C and B2, and provides an income for hundreds of families in rural Africa.
Find out more about the baobab on our plant profile page.
Here’s a tasty recipe we’re serving in the Eden Bakery, which features the nutritious powder of the baobab fruit – widely available online and in the Eden Project Shop.
Ingredients
Makes 10-12 pieces
- 240g unsalted butter
- 120g golden syrup
- 90g light brown sugar
- 30g dark brown sugar
- 400g rolled oats
- 120g dried apricots, chopped
- 15g baobab powder
Method
- Preheat your oven to 180°c / gas mark 4.
- Melt the butter, golden syrup, sugars and vanilla essence in a pan. When melted, whisk in the baobab powder.
- In a large mixing bowl mix all the ingredients together until combined – do not over mix.
- Pour mixture into a lined tray and gently press down.
- Bake for 20-25 minutes until lightly golden.
- Take out of the oven, carefully and partially cut part way through into your required portions (this makes it easier to cut when cooled).
- Serve and enjoy!
- Comments:
- 4 comments
- Categories:
- Food, How to, Recipe
- Tag:
- baobab
4 responses to Recipe for apricot and baobab flapjacks
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Hi! This recipe sounds great! First of all, do you use packet peaches or fresh? And what is baobab please? Thanks!
Hi Ruth, Use dried (packet) apricots – thanks for pointing this out – we’ll update the recipe.
Baobab is a nutritious superfood from Africa – find out more on our plant profile page: http://www.edenproject.com/visit-us/whats-here/plant-a-z/baobab
loved these and I am not a flapjack fan as usally find them dry these however were moist and full of flavour. thank you
PS came last week and you were service a fabuous vegie stew of squash, chick peas with baobab any chance you can provide the recipe.
Hi Gwen,
Sorry for the delay. Here’s the recipe for the pumpkin curry with baobab and chickpeas (serves 8).
20ml veg oil
20g curry powder
250g onions-diced
2 stalks lemongrass, very finely chopped
4 pods cardamom
5g mustard seeds
10g baobab powder
250g carrots diced
250g potatoes peeled and diced
750g pumpkin or squash peeled and diced
300ml veg stock
400ml coconut milk
400g tin chickpeas drained weight
1 lime
15g mint leaves
Salt and pepper to taste
Method:
Heat the oil in a pan and gently soften the onion. Add the curry spices with the lemon grass, cardamom, mustard seeds and baobab, simmer for another 3-4 mins. Add the carrots and cook till they are half cooked. Add the potatoes and pumpkin and coat with the paste then pour in the stock and coconut milk. Bring to a simmer, add the chick peas then cook for approx 10mins until pumpkin is tender.
Squeeze the juice of the lime in to the curry. Check seasoning. Add the chopped mint and serve.