Lent has never really meant much to me. I’ve never been one for ‘giving up’ but a few years ago I decided to give up wheat. The experience was an interesting one, interesting enough for me to repeat it last year and again this year. Although I can give up bread, biscuits and cake, it’s nice to have a little treat now and again. I have been playing around with this recipe for a while now. The original version is from ‘Yoga Mind and Body’ by the Sivananda Yoga Vedanta Centre who also publish a yoga cookbook. It started life containing wholewheat flour and peanuts but they have gone now. If you are looking for a wheat free, egg free, dairy free recipe these flapjack style biscuits are perfect.
100g ground almonds
100g chopped nuts – any you like, I have used pecan, brazil, hazel in various ratios
100g brown sugar
1 1/2 tsp mixed spice
1 1/2 tsp ground ginger
1/2 teaspoon of baking powder
150ml vegetable oil
50ml milk,soya etc is fine if you want dairy free or water is fine.
Heat the oven to 180 degrees C and lightly grease a swiss roll tin. Mix all the dry ingredients well. Add the oil and stir. Add the milk or water a little at a time, checking as you add it to see how well the mixture is sticking. It should be able to hold together reasonably well (see picture above). Press it into the tin, squashing it flat with the back of a spoon. Bake until it is golden brown, probably for 15 to 20 minutes. When the flapjacks come out of the oven they will still be soft. Mark them into appropriately sized pieces with a round bladed knife. Remove from the tin when they have cooled and hardened. Enjoy!
You can play around with the proportions and types of spices that you use. Personally, I like quite a lot of ginger and not too much cinnamon.