November means short, colder days and longer, darker nights. But on the plus side it also gives us an excuse to bake, cook and eat comforting and warming treats around the kitchen table and we can continue to make the most of Britains’s rich seasonal larder at this time of year.
Which brings me nicely onto cranberries. Little coloured gems, ideal for sweet and savoury dishes but today ideal for mixing with orange and brown sugar to bake moreish flapjacks. Best matched with hot chocolate.
2. Into a pot add 200g of fresh cranberries, the zest of one orange and 2 tbsp. of brown sugar. On a low heat gently soften the cranberries. This is helped if you pop the lid on the pan and should take no more than 5 – 8 minutes. Leave to the side once ready.
3. Next add 2 generous tbsp. of coconut oil, 4 tbsp. honey, 4 tbsp. maple syrup and 4 tbsp. peanut butter into another pot and gently melt the ingredients together. Add 4 cups of oats to the mixture and fold everything together.
4. Add the softened cranberries to the oat mixture and spoon into your tray, spreading the mixture out evenly and pressing it down into all the corners. Bake in the oven for 25 minutes or until golden brown. Leave to cool before slicing into generous squares.