Hot Cross Bun Flapjacks + Poetry Month

I have figured out how to make vegan flapjacks that do not stick to the pan! This is quite the event in my life because over the past few weeks I have attempted to perfect the art numerous times…with no luck (See exhibit 1 as a case in point).

Exhibit 1

Exhibit 1

Just when I had resigned myself to the possibility of never eating another whole, properly cooked and soft flapjack, I stumbled across a recipe in my Kook & Geniet cook book – a staple in any good traditional South African Afrikaans woman’s kitchen. It had been collecting dust on my shelf for the past couple of months because let’s face it, for all their virtues, animal-free cooking simply isn’t one of an Afrikaners strong points. Yet this did not deter me! I scanned those pages and lo-and-behold, a flapjack recipe just waiting to be veganised caught my eye!

Classic 'Boerekos'

Classic ‘Boerekos’

It was so simple really – the only major substitute needed was for the eggs to be replaced with a ‘flax egg’, the milk to be swapped for unsweetened soy milk, and the margarine for oil. I also used liquid stevia instead of sugar, and replaced a quarter cup of the white flour with wheatgerm (it felt like the healthy choice). I also added some cinnamon, raisins and cranberries for that ‘hot cross bun’ effect. I will be the first to admit that this is not exactly a ‘whole food’ recipe, but it was the Easter long weekend and I was dying for a treat! Plus they are still much, much healthier than traditional flapjacks.

If you are in need of the traditional recipe, it can be found on page 294 of Kook & Geniet by S.J.A de Villiers. (English speakers – do not fret – there is an English translation called Cook & Enjoy available too) 😉

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I am so excited to know that I can still make use of this cook book – who knows what potential dish is waiting to be veganised next???

HOT CROSS BUN FLAPJACKS

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Ingredients:

  • 2 flax eggs (2 tbsp of ground flax seeds/flaxmeal mixed with 6 tbsp of water)
  • 250ml unsweetened soy milk (or vegan milk of your choice)
  • 30ml (2tbsp) oil – I used avocado oil
  • 1 3/4 cups of flour
  • 4 tsp baking powder
  • 1/4 cup wheat germ
  • 1/2 tsp salt
  • 2 tbsp raisins
  • 1 tbsp cranberries
  • 1 tsp ground cinnamon
  • Optional: 4 blocks of vegan dark chocolate finely chopped
  • 1 tsp of stevia liquid (or 1/2 cup of sugar if you wish to stick closer to the original recipe)
  • Some coconut oil for frying
Flax eggs

Flax eggs

Cinnamon batter

Cinnamon batter

Raisins and Cranberries

Raisins and Cranberries

Method:

1) Prepare your flax eggs and leave the mixture to settle and bind for about 15 minutes whilst you make the batter

2) Sift the flour, baking powder and salt

3) Mix 1/2 a cup of the milk and the oil and flax eggs together

4) Pour the egg mixture into the sifted flour and mix together

5) Gradually add the remaining milk whilst stirring until all the ingredients are well incorporated

6) Add the stevia, cinnamon, cranberries and raisins, and chocolate chips

*note – if using sugar add it to the flax egg and oil mixture in the beginning of the recipe

7) Leave the mixture to settle for a few minutes

8) Using a lightly greased non-stick pan, cook the flapjacks over low to medium heat. When bubbles start to form, flip the flapjack and cook on the other side

9) Serve topped with some Ferrero Rocher Mousse, peanut butter, molasses, fresh banana or maple syrup.

Chocolate!

Chocolate!

I hope you enjoy this recipe as much as I did. Oh and another tip – make sure you have the right PAN for the recipe, and never cook them over high heat as this is more likely to lead to sticking and burning.

Now, before I sign off this post, I would like to create awareness of National Poetry Writing Month (NaPoWriMo). I stumbled across the link whilst browsing other WordPress blogs and the idea intrigued me. Basically, each participant has to write a poem a day for 30 days. The poems are published on your blog and tagged with NaPoWriMo so that other participants can read them. Each day writers can follow a suggested theme, or they are free to write their own poems.

So here I am, jumping in two days late and, with little poetry writing experience, taking the leap and attempting something new. Let’s have some fun!

Today’s theme: Write a Sea Shanty (think ‘What Would We Do With a Drunken Sailor’)

What Shall We Do with a Hungry Vegan?

What shall we do with a hungry vegan,

What shall we do with a hungry vegan,

What shall we do with a hungry vegan,

Early in the morning?

Weigh ho and up she rises

Weigh ho and up she rises

Weigh ho and up she rises

breakfast she comes callin’!

Never eggs and bacon – She won’t touch it

Better oats and raisins – nutrient-loaded

Top it off with soy milk, seeds and almonds

Early in the morning!

Weigh ho and up she rises

Weigh ho and up she rises

Weigh ho and up she rises

breakfast she comes callin’!

What shall we do with a hungry vegan,

What shall we do with a hungry vegan,

what shall we do with a hungry vegan,

early in the evenin’?

Weigh ho and up she rises

Weigh ho and up she rises

Weigh ho and up she rises

dinner she comes callin’!

Put away the lamb shank, roast and gravy

Load her plate with veggies, crisp and tasty

Bring a side of lentil curry maybe

Early in the evenin’!

Weigh ho and up she rises

Weigh ho and up she rises

Weigh ho and up she rises

dinner she comes callin’!

I will be the first to admit that this theme was ridiculously challenging (I mean who can take that seriously?) but hope you laugh as much at the sillyness of this poem as I did in creating it!

Here’s holding thumbs for a fun theme for tomorrow! 😉

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3 responses to “Hot Cross Bun Flapjacks + Poetry Month

  1. Pingback: Aromatic Butternut Soup + NaPoWriMo Day 4 | VeeDine Intervention·

  2. Pingback: Strawberry Breakfast Muffins | VeeDine Intervention·

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