The weather in Hawaii has been windy and cool recently, which means that it’s ok to turn the oven on and do some baking!! Hooray!
Today I made an updated version of my Mum’s flapjack recipe and also tested a new spirulina & taro based energy biscuit/ cookie/ bite-sized thing that for now I’m calling a ‘Green Mana Bite‘ – but I’m open to ideas and suggestions?! Spirulina is such an awesome, wonder-stuff ingredient that I’m always tempted to throw it into everything! However I know not everyone agrees so both recipes below can be adapted to suit individual tastes and preferences.
Recipe #1. Fruit & Nut Flapjacks. Vegan.
I’ve tried many times to create a ‘tropical’ yet healthy version of my Mum’s flapjack by adding various ingredients that are readily available in the supermarkets here in Hawaii – such as pineapple, coconut, and macadamia nuts. But if you have a go at this recipe feel free to substitute the pineapple with different dried fruit. Maybe try making this recipe with apricots and walnuts, or cranberries and almonds? Have fun!
3 tbsps coconut oil
2 tbsps honey
0.75 cup chopped macadamia nuts (substitute with almonds, walnuts, cashews…)
0.75 cup dried, unsweetened coconut flakes
2 cups dried, chopped pineapple (or a mix of other dried fruit e.g. papaya, mango, apricots, raisins, cranberries).
0.75 cup warm water
2.5 cups rolled oats
3tbsps ground flaxseed – mix with 6 tbsps of water.
Preheat oven to 350 degrees F. Grease and/ or line two 8 inch square or round baking trays, or one large tin (e.g. 12×10 inches).
Soak dried fruit in bowl with hot water to cover and set to one side. Also mix ground flaxseed with water in a bowl and leave to combine into its gel-like substance.
Melt the coconut oil and honey over a low heat until you are able to stir them together. Then add in the coconut flakes and macadamia nuts.
Next, drain water from the soaking fruit, save the water – and add fruit to the mixture and stir. Start to now add oats half a cup at a time, ensuring that all the oats are coated in the oil & honey – at this point add in the flaxseed mixture too. If the mix is looking dry add a few tablespoons of the warm water saved from the fruit – and keep adding water until a thick, gooey consistency is obtained.
Press the oat mixture into the prepared tin/ tins – and press in firmly. I often use the back of a cold metal spoon to do this – occasionally dipping it in water to prevent it from sticking.
Bake on a shelf in the middle of the oven for 30mins total, or at least until oats look golden brown. Check after 15mins to make sure the edges aren’t burning, and turn tin 180 degs at this point also.
Once cooked, removed from oven and leave to cool. Score the flapjack into square pieces once cool – maybe even place tin in the fridge for a while to help. Store in a cool, dry place – preferably in an air-tight container. Enjoy!
Recipe #2. Green Mana Bites. Vegan & gluten free.
This bite/ biscuit/ cookie is still in the ‘development’ stage but I’m sharing it here since it’s fun to have a go at making! It’s full of great energy boosting ingredients! You’ll need powdered spirulina and dried taro/ poi powder – but you could substitute these two ingredients with other ‘super foods’ and/ or gluten free, low GI flours, e.g. maca powder and coconut flour, or acai powder with oat flour? Get creative and throw in your other favourite ingredients!
0.5 tbsp coconut oil
2 tbsps honey
4 tbsps taro/ poi powder
0.5 tsp spirulina powder
1 cup water
1 medium banana – mashed
1 tbsp desiccated coconut/ unsweetened coconut flakes
1 tbsps cacao nibs
0.5 cup chopped macadamia nuts (optional)
Preheat oven to 300 degs F and line a cookie sheet with grease proof paper.
Next melt the coconut oil and honey over a low heat until mixed. Mash banana and stir into oil and honey with the spirulina. Slowly start adding the poi powder and water – ensuring to mix thoroughly to prevent lumps forming. Add the coconut flakes, cacao nibs and nuts. Mixture should be fairly thick, and almost sticky at this stage. If too dry and crumbly, add a tsp of water at a time until cookie dough-like consistency has formed. Divide mixture into six balls, and then grease the baking paper with large spots (tea-cup sized) of coconut oil in six even spaces. Spoon out balls of mixture onto the greased spots – and then press into a round/ cookie-like shape with a fork. Bake on top shelf of the oven for 20-25 mins – or until golden on top. Check after 10mins – and if needed move to middle of oven.