Here at AliBob we have been asked countless times by our customers for recipes for food they have just eaten! Ali makes up most of the recipes herself, so she's often not able to recount specifics of what has gone into some of her soups etc; but over time, some notes have been taken and we've managed to capture some of the magic in writing. Ali has often scribbled down hurried details on scraps of paper for customers in the cafe when they ask but here below you'll find details of some of Ali's award winning recipes in a slightly more organised fashion! Enjoy!
Ali devised this recipe in response to the increasing requests for dairy free, vegan and gluten free baking options for customers. The standard option uses pecans, apricots, cranberries and dates, but you can adjust these to suit if one of these is not to your liking; just make sure the total quantity is the same.
450g Gluten Free Oats
250g Dairy Free Spread
250g Golden Caster Sugar
150g Golden Syrup
150g Dried Apricots
70g Dried Cranberries
60g Pitted Dates
50g Toasted Cocoa Nibs
You'll need one foil traybake tray - approx. 32cm x 19cm
Preheat your oven 200c/400f/Gas 5
1. Place the apricots, pecans, cranberries, dates and cocoa nibs into a food processor with a metal "S" chopping blade. Blitz until finely diced and the contents go a bit jammy. Add to the oats and mix well to coat the fruit/nut mixture.
2. In a non-stick saucepan, melt the dairy free spread, golden caster sugar and golden syrup until just melted. Don't let it boil or your flapjack will be a bit too crunchy rather than chewy.
3. Add the melted mixture to the oats/fruit/nut mixture and mix well until fully combined. Scoop into the foil baking tray and spread out until evenly distributed. Bake for 20 mins until golden. Leave to cool completely before turning out of the tray and slicing. Makes 12 healthy slices!