Spiced Squash Flapjacks
Ever come up with a new favourite recipe by fluke? That's what happened to me last week.
I really wanted flapjacks but didn't having any ingredients at home that would bind everything together. No bananas, no flaxseeds, and I'd forgotten about the eggs in the fridge.
But on the kitchen countertop sat a sad looking quarter amount of a butternut squash looking at me, waiting to be used up. The edges were starting to wrinkle and if I didn't use it now, then when?
Plus, I thought, what's the worst that could happen? if I didn't like how this turned out, I'd just finish it and never make it again.
Well, turned out the flapjacks were deeeelicious! The squash keeps them moist, the sultanas are nice and juicy, and the spices give it a depth.
So, I re-made them but this time I measured things out. And this second time around I couldn't find a butternut squash. I came across an onion squash for the first time. Don't worry, I too was worried it would taste like an onion but it doesn't. It's just the shape of it that resembles an onion. And it turned out just as lovely.
Ingredients:
3/4 cup squash, mashed
2 cups porridge oats (not jumbo oats)
3 tbsp butter, melted
3 tbsp maple syrup
3 tbsp dessicated coconut
3 green cardamom pods crushed
1/2 tsp cinnamon powder
1/4 tsp dried ginger powder
1/3 cup sultanas
2-3 squares of dark chocolate chopped (optional)
Small handful of nuts (optional) - broken pecan pieces or almonds work well
Method:
Peel and chop the squash into inch-sized pieces. Then either boil or steam it til soft enough to mash with the back of a fork. This should only take 10 minutes as it cooks through quickly.
Drain the squash of any liquid if boiled and then mash it completely.
Add the melted butter and maple syrup to the mashed squash and mix together.
Add the oats, dessicated coconut and spices and mix well.
Stir in the sultanas, chocolate chips and nuts if using them.
Line a baking tray - either 8" x 8" or even a loaf pan - with parchment paper.
Tip the mixture into the tin and smooth off the top, pressing down firmly.
Bake in the oven at 160c for 30 minutes.
Wait 10 minutes before transferring to a wire rack to cool completely.
Cut into squares or bars and enjoy!
Serving suggestion - I love flapjacks as they are and they’re great on the go, but I also love them as a warm breakfast made with milk. I basically put the flapjacks into a shallow pan, pour some milk around them and heat until bubbling. Makes a very tasty and satisfying breakfast.
