Anybody there...? I've brought flapjacks...

January 22, 2019 anybody there?


Oh wow...where did the time go? I cannot believe it is now 2019 and I haven't uploaded a single post since last Easter. I mean, I can believe it because I am definitely prone to 'I'll do it later' disease. I don't really do New Year's resolutions, but I do try to set my mind to things. This year I really want to work on documenting my baking and trying new and interesting things. So here we have it, Internet: Baked by Ellie Take 2! 


Since my last post I've found a new job, started teaching again, joined a new badminton club and eaten my body weight in Christmas cake. So, a few exciting (and indulgent) things going on, but still plenty of time for baking in the new year. Here's a little picture of me and the famalam looking all excited and optimistic for 2019!




I thought it would be nice (and probably predictably appropriate) to start with a healthy bake *see previous note about Christmas cake overload. After a fortnight off, I have started back at the gym and I am feeeeeeeeling it. But starting back on the road to fitness needn't be a drag and a healthy diet shouldn't consist of powders and potions: a little bit of butter never hurt no-one. I don't consider this recipe to be suuuuper healthy, but we need to ease ourselves into it.



Introducing Honey Banana Flapjacks


100g butter

70g demerera sugar (omit if you're feeling super healthy)

4 small or 3 medium ripe bananas

400g whole rolled oats

70ml honey

50g dark chocolate chips (optional)

11/2 tsp cinnamon 


1. Start by melting the butter and the sugar in a saucepan over a medium heat until the sugar has dissolved.



2. Pre-heat the oven to 190, 170 fan, gas mark 3 and line an 8inch square pan with greaseproof. 


3. Set aside to cool and mash the bananas with a fork. For the best consistency it's best to use a hand blender and get the banana super smooth.


4. Drizzle the honey into the banana and blitz to blend, or stir in with the fork. Then measure out your

oats into a big bowl and tip in the banana and butter.


5. Sprinkle in the cinnamon and give it all a big stir. If using, add the chocolate chips and make sure they are evenly distributed through the mixture.Make sure there are no dry oats, or else they will burn in the oven.






Make sure to use DARK chocolate chips for a better balance of flavour.





6. Tip the mix into your prepared pan and squish down into an even layer. Ensure that you've pushed it right into the corners of the pan and that there are no ridges around the edge, as these'll catch.


7. Bake for 25-30 mins until golden and smelling all banana-y and lovely. 























8. Leave to cool before cutting into 16 squares. These will keep for a week in an airtight container. Perfect for a pre or post workout pick-me-up, or just nice with a cuppa. 


Roll on 2019...lots more posts, new recipes, new adventures and plenty of smiles.




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If you have any recipe ideas you think are fab, send them my way! I love to try new things.

If you're a whizz with a camera or a smartphone and love baking, send me in some of your pictures!

I'd love to hear what you think and how you are getting on with any of the recipes. Please leave any comments below! 

© 2017 by Baked by Ellie

Bristol, United Kingdom

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