Seedy Fruity Flapjack


So for the past two weeks I started going to the gym- to be fair that only means that I’ve only been twice- and I’ve found that I really need to be having something to eat afterwards.
DISCLAIMER: The best food to eat to get your energy back after a gym session is probably an apple or banana as- my dad read this article this morning- lots of people put more weight on than they lose after the gym because of what they’re eating, in terms of cereal bars, muffins etc.
However it was the gym that made me want to make some flapjacks, so here I am! I hope you like this recipe and I’m hoping it works because I’m writing this post while the flapjack is cooking and so this is kind of an experiment…

I will try to perfect this so this might not be the only flapjack recipe, it might change slightly. Here we go…

What you will need:
• 150g unsalted butter
• 200g oats
• 1-2 handfuls of pumpkin &
sunflower seed mix
• a handful or 2 of chopped dried
• 2 tbsp. golden syrup

Nothing to do now but bake!

  1. Preheat the oven, grease and line a shallow baking tin with parchment paper
  2. Melt the butter on a medium-low heat in a medium size pan
  3. Stir in the oats, golden syrup, seeds and apricots until it’s all mixed together
  4. Scoop the mixture into your baking tin and make sure the oats are tucked in nicely at the corners and you’re flapjack is level
  5. Pop the tin in the oven and bake for 20-25 minutes making sure that you don’t burn your flapjacks!

Okay, so this is where I am right now… I’m going to leave my ‘flapjack’ to cool for about 10 minutes and hope that it becomes more flapjacky as the oats aren’t combined together. This I think is due to the fact that I only drizzled the golden syrup on top as it was only an afterthought. NOTE TO SELF: THE GOLDEN SYRUP IS THE COMBINING FACTOR.



I sincerely hope this recipe works for you if you try it out!

I’m currently listening to What A Wonderful World by Louis Armstrong

Until next time,
Caitlin X


Chewy Chocolate Chip Cookies

WARNING: Makes a lot of cookies HOWEVER this means that this recipe is ideal for situations such as a stress relief and assists emotional overeating. They are incredibly moreish! Up to the point, of course, when you start to feel a bit sick…

Also the chocolate chips are optional. These cookies taste just as good without them. I put in white chocolate, milk chocolate and dark chocolate.

They are rich so unless you want to regret eating these cookies: Everything in moderation…

I guarantee these are delicious! I have made them 4 times now. Yumm!

If you don’t want to bake so many, these quantities are ideal to half. If you’re using the full amount of everything expect to make about 36-40 cookies! (Unless you’re one that likes to test the mix… every 5 seconds. Then there might be considerably less! 😉 )


What you will need:

  • 280g Butter
  • 400g Caster sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract/ Essence
  • 280g Plain Flour
  • 95g Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • Anything from 50- 100g Chocolate Chips (I put about 60g of each type of Chocolate Chip in)

Nothing to do now but turn on the heat and get baking! So…

  1. Fire up the oven to 180°C (170°C in a fan oven) OR 350°F
  2. In a large bowl, cream together the butter and sugar until light and fluffy (I whizzed it all together in the food processor because it was quicker) Beat in the eggs then add the vanilla
  3. In a separate bowl, stir together the flour, cocoa, baking soda, salt, and chocolate chips; gradually mix the dry ingredients into the creamed mixture.
  4. Drop dough by teaspoonfuls onto parchment lined cookie sheets (don’t pile too many onto the sheets because these cookies will spread out in the oven. I would suggest 9)
  5. Bake 9 minutes in the preheated oven. Cookies will be soft and still look slightly doughy
  6. Let set and cool on cookie sheet for 2 minutes then remove from sheet onto wire rack to cool completely.

Now they’re all ready to curl up with a glass of milk and munch away! Enjoy!


I’m currently listening to- Open Hands by Ingrid Michaelson

Until next time,
Caitlin X