A walk of any length requires some decent snacks in your rucksack to keep you powering up those hills.
Flapjack takes some beating. It’s easy to make, it doesn’t melt like chocolate and you can tailor the recipe to your tastes.
Plain flapjack is tasty enough but supercharging it into the ultimate hill snack means adding your own ‘secret ingredient’. Chocolate chips, raisins, or even ginger are firm favourites. I’ve recently taken things up a notch with a mix of dried blueberries, pumpkin seeds, sunflower seeds and goji berries I found at the local shop. And yes, I’m aware of how pretentious that sounds, but it tastes amazing!
Experiment with your own ideas and let me know if you find a winning combination!
- 200g porridge oats
- 100g butter
- 50g sugar
- 50ml honey
- Your ‘secret ingredient’
- Pre-heat the oven to 200C / 180C fan / gas 6.
- Gently melt the butter, sugar and honey in a pan over a low heat.
- Take a mixing bowl and add the porridge oats then stir in your gloopy buttery, sugary, errr honeyey mixture. Add your secret ingredient before giving it all a good mix with a wooden spoon.
- Line a square, ovenproof dish with greaseproof paper and plonk the flapjack mix into the dish.
- Spread it evenly into the corners and press it down with the back of a spoon.
- Bake for 15 – 20 minutes, or until the flapjack turns golden brown and starts to go crunchy around the edges.
- Allow to cool before cutting into squares.