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Digital Subscriptions > Food Heaven > issue 74 > TEATIME TREATS

TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

Carrot cake flapjacks

MAKES ABOUT 8 SQUARES

4 tbsp sunflower oil

4 rounded tbsp golden syrup

1 tsp ground cinnamon

½ tsp ground nutmeg

150g (5½oz) rolled oats

1 tbsp raisins

1 tbsp chopped walnuts

1 carrot, peeled, roughly grated

1 Preheat the oven to 200°C/Gas Mark 6.

2 Line a 30x20cm (12x8in) baking tray that’s 3cm (1¼in) deep with baking paper.

3 In a large mixing bowl, mix together the sunflower oil, golden syrup, cinnamon and nutmeg until combined.

4 Tip in the oats, raisins and walnuts, stir vigorously to coat in the syrup mixture, then stir through the carrot.

5 Press the mixture into the prepared baking tray, using the back of a spoon to smooth the top. Bake for 12 minutes, then allow to cool in the tin before slicing into even squares. The flapjacks will become firmer and chewy when cool.

Turkish delight melt-in-the-middle mug cake

Like Turkish delight? You will love this!

SERVES 1

2 tbsp self-raising flour

2 tbsp cocoa powder

2 tbsp caster sugar

1 tbsp sunflower oil

¼ tsp rose extract

2 squares of Turkish delight (ensure gelatine free and carmine free if making for a vegan), plus more to garnish

1 In a large mug, mix together the flour, cocoa powder and sugar until combined.

2 Pour in the sunflower oil, 3 tbsp of cold water and the rose extract, then whisk with a fork until combined and smooth.

3 Press the Turkish delight into the centre of the mug until it is completely covered in batter.

4 Cook in a 800W microwave for 2 minutes and allow to cool for 1 minute before digging in.

The recipes on this page are taken from 15 Minute Vegan Comfort Food by Katy Beskow, photography by Dan Jones, published by Quadrille (£15).

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