Thought For Food #4: Chocolate Ginger Thighs Flapjack

This vegan flapjack almost caused a riot on the last Thighs of Steel London ‘club’ ride. Dense, nutritious, spicy and with a strong chocolate bite. What more could you want after a beasty climb?

The base flapjack recipe is inspired by Andrew Hardwick.

Ingredients

  • 125g porridge oats
  • 125g jumbo oats
  • 150g vegan block
  • 100g crystallised ginger (finely chopped)
  • 2 bananas (smooshed)
  • A squidge of rice syrup (or similar)
  • For the chocolate coating: 200g (yep) 90% (yep) dark chocolate

Method

  1. On a low heat, melt down the vegan block, bananas, ginger and rice syrup until you’ve got a thick paste
  2. Stir in the oats
  3. Line a small baking tray (19x23x3cm — smaller than you expect) with greaseproof paper or use a bit of vegan block to grease it up real nice
  4. Smoosh the flapjack mixture firmly into the tray
  5. Smoosh it down some more using a heavy weight
  6. Bake at 175C for 25-odd minutes
  7. When you take it out of the oven, the flapjack should be visibly soft and beginning to brown

While the flapjack is baking, prepare the chocolate:

  1. Boil some water in a pan
  2. Put HALF the chocolate into a glass bowl or measuring jug (one that fits into the pan)
  3. Turn off the heat on the water (or leave it on really low)
  4. Put the chocolate jug into the pan
  5. Wait for the chocolate to melt gently, then add the remaining solid chocolate
  6. This process is called tempering and makes sure that the chocolate doesn’t change molecular structure and go all sticky on your fingers
  7. When the chocolate’s all melted (this will take some time), pour it over the flapjack, spread it around, and allow to cool

Finishing off:

  1. While the flapjack is still soft, cut the flapjack into whatever size slices you want
  2. Once the tray is cool enough for the fridge, whack it in there

Now share with friends after a badass hill climb.

Gourmet-a-tron Mexican Spice Mix

Anything tastes good with this. I know: I’ve tried it with Tesco Value “Mince”.

Ingredients

This usually makes about one spice pot’s worth of spice mix. I’m pretty careless with the quantities; it’s not precise.

  • 2 tbsp chilli powder
  • 1 tbsp paprika
  • 1.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cumin
  • 0.25 tsp chilli flakes

You can add some salt and sugar if you want extra flavour-zing. I normally throw in a dash of salt, perhaps a teaspoon.

Mixing

The way I mix this is to throw all the ingredients into a bowl, then funnel the contents into the spice pot and shake the pot until well mixed. Simple and effective.

Use

I shake a generous load all over mince and then fry. I like it spicy and flavoursome so one pot-load usually only lasts me about four 500g meals. But it’s worth it.