Monday, January 17, 2011

Back in Harness

First two recipes today contain those ever useful, incredibly cheap, cholesterol lowering porridge oats. Although other ingredients are not necessarily 'cheap', they are probably also on our larder shelves - and can be substituted with similar ingredients if not (another fruit juice or even water instead of orange, different dried fruits etc...)

Fruity Flapjacks:
8 oz (225g) porridge oats
3 tblsp honey
2 oz (50g) margarine
5 tblsp orange juice
2 0z (50g) sultanas
2 oz (50g) dried apric0ts, chopped
Melt the margarine and honey together in a pan, then stir in the rest of the ingredients. Make sure the honey and fruit juice cover the oats.
Tip the mixture into an 8" (20cm) square greased ovenproof dish and press well down, flattening the surface. Bake at 180C, 350F, gas 4 for 15 - 20 minutes until golden. Mark into squares or fingers, but leave to cool in the dish for 15 minutes before removing.

Oat Scones: makes 12 scones
4 oz (100g) wholewheat flour
2 oz (50g) plain (white) flour
3 oz (75g) brown sugar
1 rounded tsp baking powder
half teaspoon cinnamon (or other chosen spice)
2 oz (50g) margarine
4 oz (100g) porridge oats
3 oz (75g) raisins (or other dried fruits)
2 egg whites
3 tblsp milk (pref semi- or skimmed)
Sift together the flour, baking powder and cinnamon, then stir in the sugar. Rub in the margarine until like coarse crumbs, then add the remaining ingredients and mix together to make a dough.
Turn the dough out onto a lightly floured surface and roll (or pat) gently into an 8" (20cm) diameter circle. Slice into 12 wedges and place on an ungreased baking sheet, brushing the surface lightly with milk. Bake for 10 - 15 minutes at 200C, 400F, gas 6.
If you wish, dust the tops with a little sugar and cinnamon before baking.