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Dinner with Rukmini
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Coconut, Apple and Cinnamon Breakfast Flapjacks
Introduction from Rukmini Iyer
I used to make a variation of these for student holidays, as a remedy for those evenings where you walk past the same six restaurants three times, and no one can decide which to go into. Cue the all-day breakfast flapjack – staving off that combination of hunger and anger that now has its own abbreviation, but which back then just made me look like a loon. Make these to keep in your bag and avoid the same.
Ingredients
Essential kit
You will need: an 18cm x 24cm buttered and lined rectangular baking tin and a wire rack.
Method
Preheat the oven to 150°C fan/170°C/gas 3. Heat the golden syrup, sugar, butter and cinnamon in a large saucepan until melted, then add the grated apple and dates. Stir on a medium heat for 3–4 minutes, then add the cranberries, pistachios, porridge oats and desiccated coconut.
Transfer to a lined baking tin, smooth down well, then pop into the oven and bake for 40 minutes, until firm to the touch and lightly browned.
Carefully lift them out of the tin, holding the paper, and place on a wire rack to cool down before cutting into bars.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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