Sometimes a successful recipe comes about by complete accident. These lemon and raisin flapjacks were the result of a hungry Sunday baking sesh, when I knew what I wanted (which actually was just to bake) but I didn’t have anything specific in mind. So I rooted though the cupboards and decided it was a good chance to use up some left overs.
My raisins were green ones, bought a few weeks back for an Indian dish I think, and languishing because they were a little sad and lack lustre.
The tea was a tiny bit of cardamom tea I had left from Holy Lama Spice Drops. Not enough to do anything with really, but lovely and fragrant.
The lemon had been in the fridge for gawd knows how long!
I’ve a big bag of oats because it is still porridge weather, and always have butter in, so flapjacks were go!
The raisins soaked for quite a few hours while I did the weekly shop and some housework. This really brought them back to life and made them into squishy little gems.
From a bunch of overlooked left-overs to delicious lunch time treats in no time at all, these fruity little flapjacks are a joy to make and a joy to eat.
These are so easy to play around with. So if you have an orange or a couple of satsumas, use that instead of lemon. Or soak raisins (or any other dried fruit you have) in something like a fruit tea or even a spiced chai for a different flavour when you bite into them.
This recipe marks the first of my Desert Island Dish link ups – you can enter it yourself here.
I am also linking up with:
The no waste food challenge hosted by Elizabeth’s Kitchen Diary as it was pretty much all languishing in the cupboards and fridge.
Recipe of the week hosted by A Mummy Too.