Try this healthier alternative to cake baking, with Farrington Oils.
“Most people are looking for healthier recipes and particularly healthier treats, and one way to achieve this while still enjoying your favourite cake, is to use oil in your baking.
“Very popular in America, more and more people use rapeseed oil to bake as it has a naturally light taste and is only six per cent saturated fat!
“It’s also a great way to include healthy, filling treats in lunch boxes.
“Here is our nutty flapjack recipe, but we have lots more baking ideas on our recipe page.”
4oz (110g) Mellow Yellow rapeseed oil
5 tbsp of honey
7oz (200g) porridge oats
1oz (25g) sunflower seeds
4oz (110g) roasted hazelnuts (roughly chopped)
2 tbsp pine nuts
F2oz (50g) flaked almonds
4oz (110g) sultanas
Firstly, preheat your oven to 180C and grease and line a 9in square tin (or individual muffin cases will also work well).
Gently warm the rapeseed oil and honey, remove from the heat.
Add all the ingredients into the pan, stir well and add to your tray or muffin cases (about an inch in depth), pressing down firmly.
Bake for about 20 minutes or until the edges are golden brown.
While the flapjack is still warm, score into 12 sections and leave to cool in the tin.