With the 3Bears Porridge Poppy Banana, the British oatmeal classic "Flapjack" can be transformed into a fantastic piece of enjoyment that literally melts in your mouth. Poppy seeds and banana give Flapjacks a particularly aromatic note and the preparation is as if by magic. You only need 5 ingredients!
35 minutes (with baking time) | 20 Flapjacks
300g 3Bears Porridge Poppy Banana
250g butter cut into pieces
200g coconut blossom sugar
70g maple syrup
Mark of the vanilla pod
Heat the oven to 175 degrees top and bottom heat.
Cut the room-warm butter into cubes and put them into a saucepan together with the cane sugar, maple syrup and the pulp of the vanilla pod.
Heat up the ingredients while stirring at a moderate heat until all ingredients have melted and mixed well. Do not let the mixture boil.
Remove the saucepan from the heat and mix in the 3Bears Porridge with a wooden spoon so that all the ingredients are well mixed together. The mixture is still a bit liquid, but that's just right.
Lay out a baking tin or a casserole dish measuring around 24 x 30 centimetres with baking paper and fill the mixture evenly into the tin so that a smooth but not too thin layer is formed. If your baking tin is too large, limit one end with a rolled up layer of aluminium foil, for example.
Put the dough in the oven and bake for 15 minutes until the surface looks golden. Caution: The dough gives the impression of still being liquid. But that is exactly right, because the dough hardens when it cools down.
Leave Flapjack to cool completely on a grill for about 45 minutes.
After hardening, cut into 20 pieces and arrange on a serving plate.
Hint: If you like, you can decorate the Flapjacks with a layer of dark chocolate coating or sprinkle them with icing sugar. However, the Flapjacks remain in their classic natural state.
About the author
Just like 3Bears, Simone loves the wonderful land of porridge - Great Britain! You can see that in her recipes. From scones to flapjacks to Apple Crumble, everything is represented on her blog Tea and Scones. Thanks for this fabulous British recipe, Simone!
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