Name: Jenny

Posts by Jenny:

    Recipe: Apple Pie Porridge {Vegan}

    November 16th, 2016

    There is something about waking up to a cold dark flat that can make even the most leisurely of mornings feel like a utilitarian affair. Moments that in summer would be spent casually sipping a mug of piping hot tea basking in the early morning sunshine are replaced with dragging your unwilling body from a cocoon of duvets and darting into a steaming hot shower trying to lose a little body heat as possible in the journey. Needless to say, I am not the biggest fan of when the hours of darkness are longer than those of daylight. Having something hot for breakfast just about makes up for the lack of warm weather.

    If you read this recipe you will see I have listed a lot of different options. Porridge isn’t fussy. So what if you don’t have the latest trendy sugar alternative, you can use whatever you have in your cupboard. I like to add chia seeds and ground flaxseed to my porridge for a little added fibre and some fat to keep me full for longer, those they are completely optional extras. Making the apples may seem like a bit of a faff, but their sweet and sharpness brings extra dimensions to an otherwise rather bland breakfast, plus they keep all week in the fridge. On days when I am working on photoshoots I usually have to be out of the house by just after 7am so I put all the ingredients in a pan in the fridge the night before. Letting the oats start to absorb the liquid the night before dramatically reduces the cooking time in the morning and helps me get out the front door just that little bit quicker.

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    Apple Pie Porridge

    Serves 1 Recipe Jenny Brown


    5 apples

    2 tbsp maple syrup/honey/sugar - to taste

    ½ cup rolled oats

    1 tbsp chia seeds - optional

    1 tbsp ground flaxseed/linseed (they are the same thing, it tends to be cheaper when marketed under linseed) - optional

    1 flat tsp coconut oil or butter - optional

    1 tbsp maple syrup/honey/sugar - to taste

    Pinch of cinnamon

    Pinch of nutmeg

    Pinch of salt

    1 cup milk/nut milk/water (I use around ¾ cup almond milk and ¼ water because it makes a 1l carton last my 5 week day breakfasts)


    1. To make the apple topping peel, core and roughly chop your apples and place in a sauce pan with your chosen sweetener and 3 tablespoons of water. Bring to the boil then simmer for 15-20 minutes until all the liquid in the pan has evaporated and your apples are soft. Leave to cool then transfer into a container to store in the fridge until ready to use.
    2. For the porridge place the rest of the ingredients into a pan. If starting this recipe the night before cover the pan and put in the fridge. When you are ready to cook place over a medium heat and simmer for 5-10 minutes until the oats are soft. If making straight away simmer for 20 minutes. Add a little extra milk or water if you prefer a thinner consistency to your porridge.

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    Recipe: Chocolate Orange Health Food Bites {Vegan}

    February 24th, 2016

    If you follow me on instagram, or read last week’s post you may have seen that I have given up sugar for lent, so I thought it would be fun to share a little about how it has been going. I am not going to lie, it has been tough. After working at Violet Bakery last summer I have developed a real sweet tooth. Compounded by a trip to New York where I tried to visit as many of the bakeries I had spent years reading about online as possible (my favourites were Doughnut Plant, Domnique Ansel Bakery and Momofuku Milk Bar). Basically I had gotten to the point where I was indulging in something sweet every day, sometimes twice.

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    I haven’t gone treat cold turkey, I’ve tried that before and believe me (and about twenty other people) I was not someone you wanted to be around. I don’t think I have ever raised my voice at work. This is partially because I love my job and being able to work in such a creative industry is a dream come true, and because I am relatively timid in a work environment. Last year when I gave up sugar at the height of my bakery induced sugar coma I yelled (the wrong name) at the cutest puppy for trying to forage some chicken bones from a bin. It was bad, I had to go outside for a walk to calm down, and thinking back to it makes me cringe in shame. To minimise photoshoot faux pas I have been curbing my cravings with healthier options, and in that first week chocolate orange Nakd bars were a real leaning post for me.

    If I am being totally honest I think most of them taste pretty awful, but there is something about orange extract that can make even the blandest of health food mushes taste delicious. My habit was getting pretty expensive and with the percentage ingredient list doesn’t always add up I thought I would have a go at making them at home. The verdict, it was pretty much a tie. My homemade version was lot drier with a crumbly texture, which makes me suspect that they slip some extra oil in with the ‘natural flavourings’. I forgot to pick up raisin which contribute to the slight tang of the store bought bars. I think making them at home worked out a fraction cheaper, but not by much.

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    If I am being perfectly honest, I probably wouldn’t ever make them again. Yes, it is a quick 10 minute recipe, with the comfort of knowing the exact ingredients of what you are putting into your body, but at the end of the day it is still a sweet. When lent ends, I want to have curbed my sugar cravings, not just be placating them with pureed medjool dates. In the last week I have been moving away from my beloved chocolate and orange health food bars and have swapped them out with bananas, which whilst not perfect is still a step in the right direction

    If you are interested in how I made my chocolate orange bars I here’s the recipe

    One Year Ago: Fruity Pancakes Two Ways
    Two Years Ago: Boozy Chocolate Mousse
    Three Years Ago: Pink Meringues
    Four Years Ago: Lemon And Sugar Pancakes

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    Chocolate Orange Health Food Bites

    makes 28 recipe by Jennifer Brown


    130g raw cashews

    175g medjool dates, stones removed and roughly chopped

    20g cocoa powder

    2 tsp orange extract

    ¼ tsp sea salt


    1. Place the cashews into a food processor and blend for 4-5 minutes until the nuts have begun to release their oils, but the paste is still quite chunky.
    2. Add the rest of the ingredients and blend for a further 5 minutes. As I mentioned earlier my mixture was quite dry, so it never came together as a puree, but if you squeezed together the mixture it would hold it’s shape.
    3. Using a spatula press the mixture firmly into a small tub to flatten it out.
    4. Chill in the fridge for an hour, then turn the bar out and cut into bite sized pieces.

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    Valentines: Apple Pie

    February 14th, 2016

    Happy Valentine’s Day!!! I saw the sweetest heart topped pie in the latest issue of Donna Hay Magazine and I knew that was exactly what I wanted to make for a special dessert. Small disclaimer I actually made this a couple of weeks ago before I went of sugar for lent, and editing these photos has been absolute torture!

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    There is no recipe from me today as I followed the Pies and Thighs recipe using a premade pack of pastry as I was in a rush, which seems like a huge mistake when you watch the accompanying video. The crust looks insanely good in it, so good that I might make this apple pie again as my birthday cake!

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    When I was in New York last year we tried to get a slice of pie from the hugely popular Williamsburg bakery Pies and Thighs but there was a queue out the door and we had a tight schedule and couldn’t wait. I kind of regret it but we ate so many sweet treats (here/here/here/here) on that trip so my body was probably quite grateful for missing one more sugar high. We’ll just have to go back to New York again!

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    The real secret to this pie filling is that you macerate (use sugar to draw out the juice from) the apples overnight. You then strain the juice from the apples, boil it down to a thick glossy syrup and then toss the apples in it before adding them to the pie.

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    This is a real pie game changer! Instead of a watery filling that causes the bottom of the pastry to go soggy you end up with a spiced caramel that oozes when you slice the pie. The apples are slightly underdone in this recipe to retain some bite which I didn’t love I much prefer them soft. Next time (and there will be a next time) I will cook them slightly before putting them in the crust.

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    This unfortunately is the only photo of the finished pie! The one I took on my camera was so blurry! Let that be a lesson to me.

    One Year Ago: Mocha Mini Valentines Cakes
    Two Years Ago: Rhubarb Tart
    Three Years Ago: Pink Meringues
    Four Years Ago: Chocolate Mousse

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    Recipe: Homemade Nutella

    February 8th, 2016

    I don’t think a year has gone past that I haven’t made pancakes on Shrove Tuesday. Whilst most of my peers, when I excitedly question what toppings they prefer, shrug and ask ‘oh is that coming up?’ I spend weeks lost in my own world conjuring up which flavours to use this year. They were one of the first things that my parents allowed me to make, once a year whipping up 50+ crepes to feed my huge family two courses of soft, paper-thin pancakes, practising flipping each one with only a few casualties each year.

    Nutella 2 BlogNutella is a classic crepe topping, the smooth creamy spread melting slightly in the warm pancake. As soon as a I saw the recipe in Kate Doran’s beautiful book Homemade Memories (read my review here) I knew that it was only a matter of time before I made it myself. The result is intoxicating. Darker and less sugary than its store-bought counterpart, what it lacks in sweetness it gains in rich chocolate flavour. Nutella 3 Blog

    The method is strangely therapeutic, the process needing less skill than time. I made it standing barefoot in the kitchen whilst the wind and rain of Storm Imogen battered at the windows, absent-mindedly rubbing still warm hazelnuts between my palms to release them from their dark brown skins.

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    One Year Ago: Fruity Crepes Two Ways
    Two Years Ago: Leek, Potato and Gorgonzola Pancakes , Apple Pie Pancakes
    Three Years Ago:  Lemon and Mascarpone Crepe Cakes, Blueberry Wholewheat Pancakes
    Four Years Ago: Crepes, Chocolate Crepes, Unrefined Pancakes

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    Homemade Nutella

    adapted from Kate Doran’s Homemade Memories makes one 0.25l jar


    100g hazelnuts, skin on

    100g milk chocolate, chopped

    1 tsp flavourless oil

    40g icing sugar

    1 ½ tbsp cocoa powder

    1 tsp vanilla extract

    pinch of salt


    1. Preheat the oven to 160C Fan and line a baking tray with baking parchment. Pour the hazelnuts over the tray and bake for 8-10 minutes until the skins look loose and will easily rub off the nuts (lol!). The nuts will burn very quickly (I found that out the hard way) so check the nuts after about 5 minutes. Leave the nuts to cool to room temperature. Taking 5-10 hazelnuts between your palms, rub them together until the skins fall off. Try and remove as much of the skin as possible as it tastes slightly bitter, and you will have to up the sugar content to combat it.
    2. Melt the chocolate over a bain marie (a bowl over a pan of gently bubbling water - making sure that the water doesn’t come into contact with the bowl). Take the chocolate off the heat before the chocolate is completely liquified, and use the residual heat to finish melting it. Leave to cool for about 5 minutes.
    3. Tip the hazelnuts into a food processor and then blend for 2-3 minutes or until the natural oils are released and it becomes smooth. Pour in the oil and blend for another 2-3 minutes. Add the rest of the ingredients and blend for a final 4-5 minutes. Scrape down the sides of the blender at minute intervals to make sure the mixture is completely smooth.
    4. Decant into a sterilized jar.


    Find my recipe for classic crepes here.

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    Favourite Places: Margate

    January 31st, 2016

    This year I am fortunate enough to be doing a little travelling so I thought it would be fun to start a monthly series documenting some of the best things to do. Starting it off is my home town of Margate, a small seaside town on the Kentish coast. Over the last few years with the building of the art gallery the Turner Contemporary and last summer’s re-opening of the fairground Dreamland, Margate has been reinventing itself from derelict 50s summer holiday destination to a beachside escape only and hour and half from London.

    Eat // Greedy Cow Deli A charming cafe in the centre of Margate’s old town, famous for its pulled pork which had always been sold out in previous visits but we finally got to try after timing our meal with the beginning of the lunch service. The pork was soft and moist, falling apart with every mouthful, and the coleslaw that came with it had the surprising addition of apple which leant a sweet note to the slightly bitter cabbage. I chose the grilled cheese made with their signature blend of cheeses. It was absolutely delicious, if not slightly oily for my liking. I stole Dan’s tangy sliced pickles to offset the grease which was the perfect side.

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    Drink // Lighthouse Bar Positioned at the end of the harbour wall, this bar is best visited in the summer when you can enjoy a cheap pint of good quality German beer in their outdoor seating area. Whilst the vintage wood burning stove offers some respite from the January cold, the ineffective chimney causes the bar to be filled with smoke. Its offering of locally produced bar snacks, great drink selection and unbeatable location make it one of the best places to stop for a quick drink.

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    Go Out // Walk Along The Coast You can’t visit the seaside without spending at least a little time gazing out over the water. I always take the opportunity to borrow my parents’ ridiculous dog and get a little exercise chasing him up and down the sea wall. Walk a little further round the coast and you come across the now abandoned lido. Once a seawater-filled swimming pool, where my mother amongst many other children learnt to swim, it is now boarded off and only visited by the odd hipster or two. Marvel at the white cliffs that line the coast, and maybe, if the weather is right, enjoy the feeling of warm sand between your toes.

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    Stay In // The Turner Contemporary When the Turner Contemporary was first proposed it promised to renew Margate as a holiday destination for those wanting to escape the city. I am rather fond of the much hated building. Its jagged roof resemble the yacht sails that fill sea throughout the summer and the grey blue panels subtly change to match the sky. The little gallery has been host to some big names. Tracey Emin, a Margate girl herself exhibited early on, but it has also shown work by Grayson Perry and even Leonardo Da Vinci. Later this year it will be showing work by its namesake JMW Turner who loved Margate so much that he based more than 100 of his paintings on the small coastal town.

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    Shop // Scotts Judging by the number expensive haircuts and designer shoes I saw in the unusually busy gem, this vintage store has been discovered by half of east London. A salvage yard and warehouse on the back roads in the heart of Margate is home to innumerable treasures with handwritten price tags, where you can find solid wood church pews, antique silverware and slightly stale linens all under one roof. Half of my styling props have been bought after afternoons sifting through stacks of plates in one of the musty back rooms. Climb up a rickety stairway and the attic is filled with classic wooden furniture stacked haphazardly towards the rafters.

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    One Year Ago: Seriously Seedy Bread
    Two Years Ago: Peanut Butter and Jam Sandwich Cake
    Two Years Ago: Tuscan Bean Soup
    Three Years Ago: Bread Sticks

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    Sourdough Bread and Butter with Anchovies and Radishes

    January 20th, 2016

    I am so fortunate to live in a truly amazing corner of one of the best cities in the world.  Hackney has an incredible food scene with new pop-up restaurants, cafes and bars opening every day.  But better than that, its collection of local producers and shops is unparalleled.

    sourdough 4 blogLast Saturday morning after Dan had finished running some errands and I had gone to the gym, we stopped off at a few of my favourite shops to pick up a few simple items for lunch.  Inspired by Rachel Rody’s beautiful book Five Quarters I had my heart set on fresh bread and butter with anchovies and radishes.  We stopped at Spence Bakery for a sourdough loaf, which is so good I’m a little wary of trying to make it myself at home as they have got it down to an art.

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    This may be the most perfect combination of four ingredients I have ever eaten.  The bread and butter was so delicious that it could almost have been a meal on its own, still fresh and light from the morning’s bake. The saltiness of the anchovies was cut by the peppery freshness of the radishes.  In a flashy world of bigger and better, crazed diets and food trends, it was refreshing to enjoy something simple and humble, but utterly delicious

    One Year Ago: Gluten Free Blueberry Muffins
    Two Years Ago: Peanut Butter and Jam Sandwich Cake
    Two Years Ago: Cake Balls
    Three Years Ago: Lemon Meringue Cupcakes

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    Recipe: Chocolate Orange Brownies

    January 13th, 2016

    I boldly claimed last week that I was going to try and cut back on sugar this year. Thirteen days in I can honestly say I have failed spectacularly. These brownies were an attempt to shift some of the excess pile of leftover Christmas sweets out of my house in the form of a quick dessert for a dinner party.

    The dark brown sugar makes the brownies rich which is cut by the hint of orange. It may feel like you are underbaking them, as they come out of the oven still slightly soft but that is what makes them fudgey and sticky.

    Maybe next week I will do better with my no sugar resolution. Here’s hoping!

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    One Year Ago: Pandan Madeleines
    Two Years Ago: Clementine Cake inspired by The Secret Life of Walter Mitty
    Three Years Ago: Asparagus Soup
    FourYears Ago: Lemon Meringue Cupcakes

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    Recipe: Chocolate Orange Brownies

    makes 6-8 recipe by Jennifer Brown


    35g cocoa

    85g unsalted butter

    1 tbsp fresh orange juice

    zest of ½ a large orange (like a navel)

    100g dark soft brown sugar

    1 large egg

    1 tsp vanilla extract

    90g plain flour

    ¼ tsp baking powder

    60g Terry’s Chocolate Orange or other orange flavoured chocolate, roughly chopped

    ¼ tsp flaked sea salt


    1. Preheat the oven to 170C fan, and grease and line a small tin, mine was a pyrex one measuring 13cm by 18cm.
    2. In a small pan over a low heat melt the butter. Whisk in the cocoa powder - you may need to sieve it first to remove any lumps. When smooth stir through the orange juice.
    3. In a bowl whisk together the egg, vanilla and sugar until slightly frothy. Pour in the chocolate mixture and whisk.
    4. Using a wooden spoon stir through the flour, baking powder and half the chopped chocolate. You don’t want to over stir here, just mix enough to just combine the batter, so all the flour is mixed in.
    5. Pour into your lined tray and flatten out with the back of a spoon. Scatter the rest of the chocolate over the top, and press each piece down lightly so it’s firmly stuck in the batter.
    6. From a height sprinkle over the sea salt, crushing it between your thumb and finger as you do it so you don’t end up with any large flakes.
    7. Place in the oven for 17 minutes. It is ready when the top is firm, but an inserted skewer still comes out covered in batter.
    8. Allow to cool before you slice.

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    Recipe: Super Nutty Granola

    January 6th, 2016

    Happy New Year! I usually take this opportunity to share a few of my New Year’s resolutions (or like in 2014, New Year’s intentions) but as I have yet to fully form them I will save that for another day. The only resolution I have decided on is to eat less sugar and I am 6 for 6 failing that one.

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    In most years you can see a general trend of resolutions across the internet. Last year it was to improve photography skills, this year I have read so many posts about wanting to improve and increase happiness. I think I am a relatively happy person, but I do suffer from quite bad anxiety, which is something I want to work on reducing this year. I have read so many self-help articles over the years and I am so bad at actually implementing them; the worst part being that they are simple, healthy habits that I should already be embodying! The two that I really need to work on this year are to do more (any) aerobic exercise and to try and keep my blood-sugar levels even.

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    Which is where this granola comes in. I am not a huge lover of breakfast foods. Brunch yes with it’s pancakes and various fried meats, but breakfast has never been something I leapt out of bed for. Which is why I have finally jumped on the homemade granola bandwagon. I can’t believe it’s taken me this long to make it! It’s full of crunchy protein packed nuts and seeds, slow energy release oats and a little sweetness from maple syrup. The coconut oil is subtle and not overpowering and the lack of sugar stops it from being cloyingly sweet. You can add dried fruit after it comes out of the oven if you wish but as I don’t like them I’ve left them out.

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    One Year Ago: Speculaas Banana Bread
    Two Years Ago: London Particular
    Three Years Ago: White Bread Loaf
    Four Years Ago: Spiced Nutella Madeleines

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    Super Nutty Granola

    recipe by Jennifer Brown makes around 3 0.5l jars


    300g (3 cups) porridge oats

    120g (1 cup) pecans

    130g (1 cup) almonds

    50g (½ cup) pumpkin seeds

    45g (½ cup) sesame seeds

    20g (2 tbsp) poppy seeds

    20g (2 tbsp) chia seeds

    20g (2 tbsp) ground flax seed

    3g (½ tsp) flaked salt

    3 tbsp maple syrup

    3 tbsp melted coconut oil

    1 tsp vanilla extract

    1 tsp cinnamon


    1. Preheat the oven to 180C fan and line two baking trays with unbleached parchment paper.
    2. In a large bowl mix together the oats, nuts, seeds and salt.
    3. In a smaller bowl mix together the maple syrup, coconut oil, cinnamon and vanilla until well combined.
    4. Pour the wet ingredients into the dry and stir together with a wooden spoon for about a minute - you want to make sure that the syrup/oil mixture is well distributed.
    5. Split the granola between two trays and flatten out into even layers, place in the oven for ten minutes.
    6. After ten minutes take the trays out of the oven. The edges of the granola will have started to go brown. Using a wooden spoon bring the edges of the granola into the middle to mix with the rest, then flatten the mixture out again. This will help prevent the mixture from burning.
    7. Return the trays to the oven - and if your oven is anything like mine rotate the trays and switch which tray is on the top shelf. After 10 minutes repeat the last step and return to the oven for a further 10 minutes.
    8. Remove the trays from the oven and allow the granola to cool before decanting into jars to store.

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    Cookbook Review – Homemade Memories – Apricot, Peanut and Sesame Flapjacks

    June 10th, 2015

    I could not wait to get my (cake batter) sticky fingers on Kate Doran aka The Little Loaf’s first cookbook, Homemade Memories released last week. I spent the entire evening it arrived pouring over page after page of delicious recipes with a large mug of steaming hot tea. I don’t think I have ever had a cookbook before that I have wanted to make every single thing from it (homemade nutella – yes please! colin the caterpillar cake – may be the only birthday cake I will ever make again!). The photography, by Helen Cathcart is absolutely stunning, she has managed to capture every oozing ounce of sauce, fat dollop of cream and fragile crumb, each picture almost leaps off the page.

    I thought that the first recipe I would make from the book would be something a little morecomplicated (homemade doughnuts) or saccharine (brown butter chocolate chip cookies). But in keeping with this gorgeous book I settled on something that fitted into life right now, that will become part of a whole, a larger memory remembered in years to come (partially) through baking.

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    In 11 days Dan will be taking part in the 40th London to Brighton bike ride. Having grown up on his father’s stories of the years he participated, it has been something Dan has spoken about wanting to do our entire relationship. I am so proud of him for finally doing it, he has been cycling nearly everyday to train and is looking in the best shape of his life. If anyone is interested in donating (he’s raising money for the British Heart Foundation – such a great cause!) his donation page is here. Instead of haribo or fluorescent blue sports gels for him to take on his rides, I made a big batch of Kate’s Apricot Peanut and Sesame Flapjacks packed full of energy fueling nuts, seeds, dried fruit and oats. Cycling through the beautiful English countryside and the challenge of Ditchling Beacon will forever be intertwined with the sweet sticky flavour of brown sugar, honey and apricots with the light crunch of oats.

    The smells wafting from my oven this morning were absolutely heavenly, comforting and sugary. It took a lot of self control not to break chunks off as I took it out of the oven. I managed to wait less than half an hour, until it set a little more before snapping a few quick shots and scarfing the largest slice with a big cup of tea. The recipe offers two baking options for the flapjack, longer and hotter for a chewy biscuity flapjack, or my personal preference shorter and cooler for a fudgier texture. By far my favourite addition to the recipe was the hint of citrus adding a bright note to the honeyed mix from zest of a small orange. What’s left of little wholefood treats are now sitting, individually wrapped in my freezer ready to be grabbed before each training session and eventually the big ride.

    One Year Ago: Caramelised Onion and Cheddar Quiche
    Two Years Ago: Challah from New York Cult Recipes
    Three Years Ago: Hangover Cure Smoothie

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    To keep up with my cookbook new years resolution see the full list here.

    Apricot, Peanut and Sesame Flapjacks

    recipe by Kate Doran from Homemade Memories


    100g butter

    100g smooth or chunky peanut butter (I used this one which is my favourite brand and is 100% peanuts)

    100g light muscavado sugar

    4 tbsp honey

    150g roughly chopped dried apricots

    135g rolled oats

    90g jumbo rolled oats

    3 tbsp sesame seeds

    zest of one small orange


    1. Preheat the oven to 180C/160C fan, line a 20cm by 20cm tin with greaseproof paper (unbleached is better). I used a
    2. In a medium saucepan combine the butter, peanut butter, sugar and honey over a low heat stirring until the butter has melted and all the ingredients are well combined.
    3. Add the chopped apricots to the pan and heat gently for 1-2 minutes to help soften the dried fruit slightly.
    4. Pour in the rest of the ingredients and stir with a wooden spoon until all the dried ingredients are equally covered with the warm buttery syrup.
    5. Carefully tip into your prepared tray and using the back of a spoon or a silicone spatula press firmly to create an even layer.
    6. Place in the middle of the oven for 25-30 minutes for a softer bake, or 10C higher for 30-35 minutes for a biscuity finish. When ready the flapjack should be golden around the edges and firm in the middle.
    7. Allow to cool to room temperature before cutting.