Last week was Coeliac Awareness Week and to mark it, I tried the recipe for O’Jacks: an experimental bit of toddler – style, but good fun, baking.
Finding cereal which coeliac children will eat and enjoy is probably not the easiest task, so these Crunch O’s are a good option, as well as being organic. Using them in a flapjack-style bake was very straightforward and the result was pretty good! I added some chocolate chips and cranberries to liven things up a bit and only wished I had a toddler to enjoy baking with. Though the Teenage Tester was happy to scoff them and my gluten-eating husband is happily enjoying the Crunch Os for his breakfast.
100g Nature’s Path Os
4 tbsp Golden syrup
75g Dried figs, roughly chopped
25g Dried cranberries, roughly chopped
50g Dried apricots, roughly chopped
50g Fresh blueberries
2 tbsp Pumpkin seeds
2 tbsp Sesame seeds
(I substituted the figs and fruit with just cranberries and chocolate chips)
Place the syrup and butter in a small microwavable bowl and heat together on a medium/high setting for about 1 minute, or until the butter has melted. Place the Os, figs, cranberries, apricots, blueberries and seeds into a large bowl and mix together.
Add the melted syrup and butter to the bowl of Os and mix really well to combine all the ingredients together.
Place in a 20 x 31cm approx. rectangular baking tin (about 3cm deep) lined with non-stick baking paper. Add the mixture and press into the tin. Take a further piece of baking paper, place over the mixture and firmly press all over, pushing the mixture into all corners.
Place in a preheated oven Gas 4 / 180C / 350F for about 15 minutes or until the bars are starting to brown and go sticky. Remove from the oven and allow to cool. Chill in the fridge before cutting into about 15 chunks.
There are plenty of other recipes online at http://naturespath.co.uk/ so give them a go!