Summer Breakfast: cold brewed coffee and ultimate flapjacks

I tried cold brewed coffee last summer in New York at City Bakery. When I make iced coffee by making coffee and cooling it I have to add milk to soften the bitterness but cold brewed coffee has a gentle flavour and is not bitter at all. The coffee is made by adding water to freshly ground beans and leaving it in a jug in the fridge over night. You need to use more ground coffee per water than what you would for hot coffee. When you want it, put it in a French press or sieve it to filter it. Now the flapjacks! You can dispel any nightmarish memories of jaw breaking tooth cracking flapjacks as served at school canteens as this recipe is tooth and jaw friendly and so packed with seeds and fruit that it could almost be called “healthy” (oh, if it weren’t for the butter, sugar and golden syrup…). This recipe is inspired by some great flapjacks I had at Del Aziz in Fulham, London where the cakes are so big that I felt like Alice after seeing the “drink me” liquid, obliging and shrinking to the size of a thimble. The flapjacks were packed full of seeds and dried fruit and much more exciting than the plain oat and syrup ones that are so common. Here’s the recipe:

150g oats

150g a mixture of seeds (pumpkin, sunflower, sesame, poppy), nuts (walnuts, pine nuts) and dried fruit cut into smallish pieces (figs, apricots and cranberries are good)

200g Butter

2 dessert spoons of golden syrup, natural syrup or honey could be good

12 dessert spoons of caster sugar

1: Preheat the oven to 180 degrees.

2: Line a baking tin (about 20cm by 30cm) with baking paper.

3: Melt the sugar, butter and syrup together.

4: Mix the oats, seeds and dried fruit into the melted butter mixture.

5: Spread the mixture into the lined baking tin and bake for about 15- 20 minutes depending on whether you like them hard or slightly gooey. Check it though, it should be lightly browned.


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