I have a new blog crush. It’s not surprising I stumbled across Lunchlady with my recent (and long time coming) promise to myself that I would bake and cook more foods from scratch. It’s not that I have any other reason to not eat packaged foods aside from, I don’t want to. I guess the health factor comes into it too. And whereby I used to use the very tired old excuse of ‘I don’t have time’, I know I have to make time. I don’t work full time anymore, although my old day job hours are now cram packed with all the fun stuff like photography gigs, editing, marketing and blogging. But yes, still the same amount of hours in my day as the next person.
Kate Berry is the oh-so-creative mind behind Lunchlady. You can read more about her motivation behind this real and rustic blog space here. Once I clicked on her blog I couldn’t drag myself away, trawling through post after post taking in the visual delight (her photos are stupendously beautiful) and her vintage backdrop and of course, her delightful homemade goods.
So this is my first attempt at anything like this. I don’t usually do slices or oat bakes at all, in fact I just turfed out half a bag of rolled oats that were way past their use by date, that’s how infrequently oats get a look-in in my kitchen. So I’m guessing after sampling these delightful little morsels of sticky, chewy, buttery goodness, I might have a new best friend in rolled oats and the Lunchlady.
Lunchlady’s ‘Can’t Be Flapjacked’ flapjacks // I followed Kate’s recipe to a T.
Ingredients // makes about 16 slices
80g brown sugar
150g butter (I used unsalted although Lunchlady does suggest using salted)
3 generous tablespoons golden syrup
250g rolled oats (I inadvertently purchased quick oats and only realised after I’d baked them. Still turned out good!)
A handful of your favourite seeds to sprinkle on the top
Preheat oven to 180C.
Line a square tin with parchment paper. I used a 20cm square tin, you could use a rectangular equivalent.
Melt butter, brown sugar and golden syrup in a saucepan.
Once melted, add oats and combine well until you have a buttery, syrupy oat mixture. You can also have a taste here. I did (naturally).
Place the mixture into your lined tin and press down with a spoon until the base of the tin is covered and mixture is level.
Sprinkle the top with a small handful of your favourite seeds and pop into oven for 25 minutes or until golden brown.
Allow to cool before cutting into about 16 bars.
Then you can try to convince the kids they don’t taste so good, pack them away in the pantry in a tin for your afternoon tea every day next week. Or, you could do what Lunchlady does and pop them into your kid’s lunch box.