Finally, a perfect opportunity arose to use the half kilo of palm sugar I had bought some time ago and generally found too sweet for my liking.
I was going to take part in a 5 km run followed by a picnic to celebrate our running club’s fifth anniversary and the idea of making flapjacks sounded appropriate; firstly because they require a lot of sugar, and secondly because they were not known where I live in Poland so I thought it would be something new for my running mates to try out.
The recipe couldn’t be simpler, in fact, so easy that one of the young runners decided to copy my recipe and made his own set of flapjacks a week later when he was taking part in a Harpagan, an extreme orienteering event which he took part in (and did extremely well) in a 100 km run through the woods.
But back to the flapjacks, basically what you need is:
– 1/2 kilo of palm sugar (or possibly brown sugar if you don’t have palm sugar)
– 1 tin of coconut milk
– 400 grams of instant oats
– magic ingredient: a pinch of hot chili powder!
I melted the palm sugar over a low to medium heat with the coconut milk, stirring to make sure it wouldn’t burn. Add a bit of milk if it gets too thick. Once it’s all melted, add the pinch of chili powder and the oats and mix well.
Pour out onto a grease paper lined baking tray and place in oven at temp of about 190c. Bake for about 25 mins.
Remove tray and allow to cool and set slightly, about five minutes, and then cut into small pieces before the whole lot hardens. Leave to cool.
Perfect for a quick energy kick and perfect for recuperating after a run (or during a longer run!)