Velvet Green Spirulina Flapjacks
Anyone who has used spirulina will know why I describe it as velvet. The powdered form is textually very velvety. Anyway, I only made these velvet green Spirulina Flapjacks as I was wishing to use up my very large packet of Spirulina and the one thing I was adamant I would not make was another darn groovy green Smoothie. Blogosphere and cookbooks gearing towards healthy eating are laden with Spirulina Smoothie recipes, so I gave that a deliberate miss and went for something completely different.
I have plans on making a Green Goddess Granola, but that is on the back burner for other far more creative greeny bites.
Unlike other spirulina recipes that are super duper healthy: no butter, no sugar - this flapjack is made with both butter and sugar. I have shared a link below of a healthier, vegan and raw version below, if you want to check it out. Surprisingly, I actually liked these, but I don't often make the same flapjack recipe twice - who knows...
The distinct spirulina flavour does come through, but not too strongly. D didn't even notice it unique flavour until day two. His excuse for the first day is that he must have been very hungry.
I know the Autumn Forest green photograph I share here, does not sell it much but sometimes its not about the looks, but the flavour; and I will be making these again, as D has asked for them again - I wonder if I can make the green even bold next time round.
Spirulina and Three Seed Flapjacks
Makes 8 - 12
Ingredients
125g butter
100g caster sugar
2 tablespoons golden syrup
260g rolled oats
1 tablespoons spirulina powder
50g seeds, I used a mixture of sunflower, pumpkin and pine seeds
Method
In a pot, melt the butter, sugar and golden syrup, then remove from the heat and stir in the rolled oats, spirulina and seeds until well combined.
Tip into a baking tin lined with non-stick parchment or silicon paper.
Smooth the oat mixture into the tin, pressing down with the back of a wooden spoon.
Bake in the oven 180oc/Gas Mark 4 for 20 minutes.
Score whilst still warm.
Allow to cool, before removing from the tin.
Here is a link to a healthier, vegan and raw version.
looks interesting..since going to New Zealand we've kept on using spirulina...mainly in smoothies!
ReplyDeleteThanks gz.
DeleteSmoothies is the rage, but I want to try different recipes with spirulina.
Oh my Shaheen, I'm not sure about this one, lol...I guess I should try spirulina before judging:) It isn't so much the looks, just a new ingredient I have never tried. Perhaps, it's time I do, Shaheen. I'll reserve my thoughts until I can be more fair:)
ReplyDeleteThank you so much for sharing, Shaheen...the fact that D enjoyed them sounds promising:)
P.S. Thank you for your comment, of course I don't mind one bit. I am flattered:)
I understand Louise, its an acquired taste, I am not that mad about it, but I don't dislike it plus I got loads still to go through and I hate waste, so it will all go.
DeleteThanks as well for the PS, I will be linking the recipe in the next couple of days.
Hi Shaheen, Well, this certainly looks interesting! You aren't really "selling" it very well though! It sounds healthy, and I do love flapjacks .... will have to look for Spirulina next time I am shopping! I love to see what you are cooking ... have I missed the stew recipe?
ReplyDeleteBarbara xx
Hi Barbara, thank you. I know I am terrible, but..truth is...its not the prettiest is it, really - though it tastes fine. No, I haven't posted the Welsh Stew yet, hope to do so in the next few days.
Delete