I've always felt children are like small drunk adults. They close-talk loudly about themselves, spit food as they talk, knock things over, dance whenever music comes on, fall over often, and frequently wet themselves. Mine don't wet themselves any more, unless they are in full winter kit and can't get it off in time. And even I'm guilty of that. Oscar (9) is all skin and bone, so much so that when the Parisian neighbour (age 8) punched him this summer he bruised his knuckles and screamed loudly (in French) for an hour. It was the first time I've heard Oscar talk in rapid French. I think he was explaining how it wasn't his fault his ribcage was so strong. Or he may have been telling him ribs were his favourite food. Either way, there's no padding on that wee frame. I digress, he is ALWAYS hungry. His feet are almost the same size as mine (40) and his legs are as long as his sisters. He eats as much as his dad, but moves more, I calculated this summer he needs at least 6 hours of full activity a day - 4 hours mountain biking, 2 hours in the pool. Then I have an angel on my hands. So without further ado I present to you my number one filler for him, flapjack. He isn't totally Gluten Free but I used GF oats for this so the whole family can pick at it. You can use normal oats though. And as I always say, I'm a rubbish baker, so rest assured this recipe is 100% failsafe, if you muck up the quantities or change things around to suit you it will still work and you'll be the Queen (or King) of the house for at least 3 minutes.
- 150g ready-to-eat stoned dates
- 100g organic butter
- 3 generous tbsp honey
- 50g ready-to-eat stoned dried apricot, finely chopped
- 50g chopped toasted almonds or walnuts or both or any nuts you fancy
- 3 tbsp mixed seeds
- 50g raisins
- 150g GF porridge oats
Heat the oven to 190C/170C fan/gas 5. Line an 18cm square tin with baking paper. Melt the butter & add to dates into a food processor and process until they are finely chopped and sticking together in clumps.
Put the butter & honey & dates into a saucepan and heat gently. Stir until the everything is blended together. Add all the remaining ingredients to the pan and stir until well mixed. Spoon the mixture into the tin and spread level.
Bake in the oven for 15-20 mins until golden brown. Remove and cut into 12 pieces. Leave in the tin until cold. Store in an airtight container (although I never have enough left over as you can see from this pick my monsters got to it before I could)