Autumn Harvest Treat:
Welcome to my fourth and final guest post, today we have my good friend Choclette, from Tin and Thyme taking over Lavender and Lovage with her rather special recipe, a real autumn treat, for Beetroot Flapjacks. Choclette is better known to some of you for her blog Chocolate Log Blog, as she is a self-confessed chocoholic, but she now also writes about NON chocolate stuff on her new blog, Tin and Thyme, and mostly all about Cornwall, a favourite county of mine and one in which I used to live many years ago, in Boscastle. I’m rather pleased with the recipe have specially devised for Lavender and Lovage readers, as I am a huge fan of beetroot and flapjacks, although apparently Choclette’s husband, CT, loathes this wonderful ruby-red root vegetable, hence her cunning plan to “hide” them in her recipe for Beetroot Flapjacks! So, it’s over to Choclette now and her clever recipe. I’ll be back home in a couple of days, so see you then, Karen
Whilst Karen is gallivanting off around Canada, some of us are keeping the home fires burning, pots boiling and ovens baking. I am also harvesting my beetroot. Beetroot is a problematic vegetable in our household: the normally unfussy, eat-everything CT cannot abide this great British staple of the vegetable garden. I, on the other hand, am a fan. I have a few strategies up my sleeve to get Mr Picky to eat beetroot without too much complaint. The things I do.
Beetroot flapjacks are one of the recipes I use. The syrupy, buttery flavour of flapjacks along with the nuttiness of oats neutralises the beastly beet – CT’s words, not mine. With their unusual red colour and chewy texture, these stand out from the crowd. They are perfect for when you need a sweet bake in a hurry as they are quick and simple to prepare. They have the added bonus of being slightly healthier than your average flapjack, keep well and are gluten-free if you use the right oats. Put them on a plate and see how fast they disappear. Choclette
More Flapjack and Beetroot Recipes on Lavender and Lovage, and Tin and Thyme: