Pumpkin seed flapjacks

Pumpkin seed flapjacks

Flapjacks are the leftover hoarders friend.  Clear out your nuts!  Your dried fruit and even your old cereal!

Now, some CRAZY people out there will tell you to put flour in your flapjacks.  NEVER EVER EVER DO THIS.  Those grim flapjacks that you get at dodgy train station coffee shops, with a best before end date set for 2 days after the apocalypse?  They have been padded out with flour, because it is cheaper than oats.  They also break the oats down which means that you don’t get the rich, lovely flavour of oats + golden syrup + butter.  If you want to go vegan you can use coconut oil.

Now cheap doesn’t mean bad, my leftover loving friends.  Not at all.  But don’t fuck with my flapjacks.  Or my crumble.  Or my marmite on toast. Thank you love you mean it.

If you’re going to go rogue and start clearing out loads of old nuts and fruits, just keep the ratio the same: you need 450 grams dry ingredients. I’d try to keep the bulk of the grain to oats, but chuck in jumbo oats, old cereal, whole nuts, ground nuts, dried fruit, chocolate.  REJOYCE in the lack of food waste with your StorrCupboard busting flapjacks and a nice cuppa.

What else do you do with your leftover pumpkin seeds?  Do you prefer to go sweet or savoury?  I

Leftover Pumpkin Seed flapjacks

Makes around 16 large/25 smaller

Ingredients

300 grams rolled (porridge) oats
100 grams leftover pumpkin seeds, roasted (just don’t add the spice mix)
50 grams sesame seeds (optional; just use 50 grams of oats if you have a nut allergy/don’t want to use)
75 grams sugar (caster, soft brown – whatever)
150 grams golden syrup
200 grams unsalted butter/vegan equivalent + a little more for greasing
Good pinch of salt

Tools

Colander/sieve
Baking tray
Teaspoon
Scales
Large saucepan
Square baking tin
Greaseproof paper
Wooden spoon

Time

30 minutes to clean and bake the pumpkin seeds if your seeds are raw
40 minutes to make and bake
Around 10 minutes to cool before slicing

Prep

Preheat the oven to 180C
Wash any pumpkin skin off your seeds
Line your baking tin with greaseproof paper

Method

Place the seeds on the tray and stir the oil
Place in the oven
PUT A TIMER ON!  Check after 15 minutes
Listen – can you hear a little pop? They’re done.
While the seeds are cooking, melt the butter, golden syrup and sugar together
As soon as the pumpkin seeds are cooked, mix them into the oats, sesame and salt together
Pour the dry ingredients into the wet
Stir well, making sure that every little oat is drenched in syrup
Pat the flapjacks into the corners of the pan and a flat top but not too firmly – you’ll never get them out!
Bake for about 25 minutes until bubbling and golden
Leave to cool in the tin, and cut into squares

Storage
Keep in a lidded, airtight container for up to a week.  If they last that long.  (They might last longer than a week but they’ll taste stale TBH)

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Brown Banana Bites

Brown Banana Bites

In a previous life I was lucky enough to go on a work jolly to South California (I KNOW). It was, pretty much, the only one over the course of eleven under-paid years, and it was amazing.  Beach motel: check.  Early morning beach walk and watching dolphins frollic in the sea: check.  Putting on half a stone in a week: check.

Not kidding.  Half a stone.  In a week.

 

On the plus side, I learnt that frozen bananas on a stick is a real thing in SoCal.  Be still my British heart.  I thought it was all ‘Arrested Development’ nonsense.

 

These little banana bites are quite messy to make but that’s half the fun.  It’s a good way to use up leftover birthday cake sprinkles, a couple of discarded biscuits or hundreds and thousands.  Use whatever chocolate you like.  I didn’t use coconut oil because it’s damned pricey and I don’t really like it TBH, so I went for butter.  Budget-conscious vegans could use groundbut (i.e., flavourless) oil and it’ll be fine.

 

Crunchy, smooth and not too sweet. Yum.​​

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Brown Banana Pudding

Brown Banana Pudding

Steamed puds are a newish beast to me and I was quite intimidated to try them.  FEAR THE SOGGY PUDDING!  But, really guys, they’re not so hard – and nothing worse than a supermarket job.  Using up your brown bananas and not making a banana bread? Yeah, let’s do this! You could experiment with microwaving for a quicker cook.  If time cooking isn’t a problem then go for it, you won’t be disappointed.  The pudding has a light spice, and the steamed sponge pairs perfectly with the banana for a comfort food extravaganza.

 

Not sure if you have a pudding basin? Well, if you have a tub left over from a Christmas pudding, you do!  And it’s perfect for this.

 

Squidgy, sweet, gently spiced (and goes down well with a cheeky glass of rum or whiskey).  Bananas aren’t my favourite; very sweet and cloying.  So cooking them up like this is, for me, how to make the most of them, especially if you’re trying to cut down a little on sugar. Even if you’re not (I’m not), making the most of the sweet, fudgy ‘nana is the way forward to make sure there’s never a leftover leftover (sorry).

Pudding! Ice cream! I’m sold​.

Paul Merrett’s Banana Sponge
Adapted, barely, from‘Economy Gastronomy’ p301

Ingredients

175g soft unsalted butter
175g plain flour
1tsp baking powder
1.5tsp mixed spice
175g caster sugar
2 eggs
3tbsp milk
4 really ripe bananas, fresh or frozen (weighing about 300g)
1 tub vanilla, rum & raisin or caramel ice cream

Tools

Scales
Chopping board
Sharp knife
1.2 litre pudding basin Lid
OR piece of foil
Whisk Fork/small whisk
2 mixing bowls
Saucepan (with steamer if you have one)

Optional

Food processor

Time

40m prep
1.5 hours cooking

Level

Medium

Prep

Remove butter from the fridge a couple of hours before you intend to start cooking
Grease the pudding basin with unsalted butter
Find the lid or cut a piece foil that will act as a lid; grease the lid
Cut a piece of string to hold the lid on
Just before you start, cut the bananas into messy dice (about 5mm). Don’t leave them out and cut for too long, as they will go dark brown and stringy

Method

Beat butter, flour, spice,sugar and eggs until they become a smooth, thick batter by hand or using a food processor
Add milk and mix in well
If using a processor stir in the bananas by hand; either way your batter is ready
Fill the basin (around 3/4- you need some space at the top for the sponge to expand)
Either pop the lid/foil on (if foil it should be lose) and tie it on with string/nice big elastic band
Put a large pot on the hob and pour in around 5cm of water. When the water is boiling gently placed the pot in

OR

Put a steamer pot on and placed the pudding basin into the steamer section
Either way, let the pudding steam away for about 1.5 hours on a medium heat
MAKE SURE IT DOESN’T DRY OUT! Check at least every 15 minutes
To test the sponge, stick a metal skewer into it – when it’s done the skewer will come out clean
Either serve straight away or cooled, stored in the fridge and microwaved until warm
Serve with ice cream (I like rum and raisin)

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Sign up to the Storr Cupboard Newsletter

...and receive monthly recipe ideas to help you ensure there's never a leftover, leftover PLUS a free downloadable meal planner & kitchen stock check.

Once signed up check your email to confirm your subscription!

We will, of course, always ensure that your data is safe and never spam you!

You have Successfully Subscribed!