Healthy Food Recipes

These Flapjacks are so CHEWY!

When you bake Chefs chewy flapjacks recipe and plate them up - do not expect them to last very long as they will be devoured within minutes.

Chefs chewy flapjacks are really easy to bake and such a treat to eat, there is something so comforting about traditional English recipes like flapjacks.

You can cook flapjacks to be crunchy or chewy, these flapjacks are so very chewy with a hint of golden crunch on the outer edge.

This is a fully vegan chewy flapjacks recipe.

Chef uses light brown muscovado sugar and vegan margarine, the oats are simple basic oats that you can get at budget prices in most supermarkets, you do not need any fancy oats to make a gorgeous flapjack.

Ingredients for chewy flapjack recipe

12oz Oats
5oz Sunflower margarine
8oz Light brown muscovado sugar
5oz Golden syrup

See how bendy these scrumptious flapjacks are and look at the moisture in the centre.

There are lots of hungry hands waiting to take the last flapjack.

Simple oats to make a delicious simple sweet treat.

How to make chewy flapjacks

Place a small dish onto your scales and re-adjust the scales for the weight of the new dish.

Spoon the syrup into the small bowl.

Place the sugar, syrup and margarine into a pan and melt on a low heat.

Keep stiring the ingredients together - do not boil.

You want the ingredients to nicely melt, this only takes a few minutes.

Once melted pour it over the oats and thoroughly mix together making sure that all of the oats are coated with the syrup sauce.

Grease and flour a flapjack tin and press the oats into the tray using the back of a spoon.

Place into a hot oven at gas mark 6 and bake on the middle shelf for 25 minutes only - switch off the oven and leave the flapjacks in the oven for 3 minutes only.

Remove the flapjacks from the oven.

If you press the top with your finger it will feel very soft, do not worry this is good because if it came out of the oven firm it would set even firmer.

Carefully use a large knife to cut slices into the flapjack and to help ease the flapjacks from the edge of the baking tin.

Now leave the flapjacks to completely cool down.

Only when the flapjacks are cool use a spatula to remove them from the oven tray.

Enjoy Chef Jeenas delicious vegan chewy flapjacks recipe.

For more flapjack and oat recipe see below;

Healthy treacle flapjacks recipe

Oatmeal Bars Recipe

Fat Free Oat Cakes Recipe

Chef Jeenas crock pot spinach and potato curry is very aromatic and healthy.

Chef use white potatoes along with sweet potatoes, peas, green beans and of course spinach. The flavours are fantastic and it is really easy to cook.

What Chef really love about using a slow cooker is that you can use aromatic dried herbs such as methi leaves (as I have in this recipe) and they cook into a soft green delight to eat rather than a chewy dried leaf that has been cooked too quickly.

Dried herbs are fabulous for slow cookers and give a lot of flavour - especially in meat free recipes where extra flavour is sometimes needed.

Sweet potatoes, spinach , peas, herbs and spices all have great health benefits, you can enjoy healthy food just as much as any other dish.

Chef serves this spinach and potato curry with some creamy soya yogurt which was so very delicious but guilt free as well, it was also served with basmati rice and fresh bread.

Ingredients for Spinach and Potato Curry Recipe
3 small Sweet potatoes (small chunks)
4 White potatoes (big chunks)
1 cup Frozen peas
8-10 Balls Frozen spinach
2 Handfuls Green beans
400ml Water
300ml Water

Spices
2 heaped tsp Chef Jeenas Mild curry powder
1 + 1/2 tsp Paprika
2 heaped tsp Dried methi leaves
2 heaped tsp Dried coriander leaves
1 tsp Salt
1 Garlic clove (minced)
2 Tbsp Rice bran oil or other oil
2 heaped Tbsp Tomato Puree/Paste
2 tsp Freshly grated ginger

Would you like to serve some of this delicious crock pot potato and spinach curry from your kitchen table?

How to make Slow Cooker Spinach and Potato Curry Recipe

Place the white potatoes in the bottom of the slow cooker.

Place the sweet potatoes and then the green beans.

In a measuring jug add all of the spice mix ingredients.

Add enough water to form a paste then keep adding enough water up to the 400ml mark on the jug.

Pour the spice mixture all over the green beans.

Pour another 300ml of cold water over the top of the green beans.

Place the frozen peas next onto the green beans then top with the frozen spinach balls.

Place the lid onto the slow cooker and cook on high for 2 hours.

After 2 hours turn the crock pot onto the low setting and leave for another 3 hours.

Do not remove the lid whilst the spinach and potato curry cooks.

Once cooked give the curry a stir.

You can serve straight away or leave on the 'keep warm' setting until you are ready to serve it.

Serve with basmati rice and fresh yogurt.