Particularly savoury flapjack makers.
Could I please search the great and deeply knowledgeable minds of cyclists?
I do not have a sweet tooth and would like to make more savoury flapjacks.
I am, however attempting (if I can) to avoid dairy in it.
Does anyone have suggestions as to how to stick them together?
Is there anything other than sugar, butter and cheese?
I am assuming an oil wouldn't work. Am I right?
I suspect it wouldn't hold together and be, well, oily.....
Calling all Flapjack makers ......
Re: Calling all Flapjack makers ......
I often use Virgin Olive oil in place of butter in cake recipes without any problem. I would imagine the inclusion of egg and oil will give you a set in a savoury flapjack. I'm sure Google can find one for you.
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Re: Calling all Flapjack makers ......
Just by chance, earlier this evening I posted a link to Riverford's recipe for Carrot Flapjacks on another thread: here it is.
The recipe contains cheese but I suppose you could substitute vegan cheese if need be. I'm not sure this would work though, but worth a try.
The recipe contains cheese but I suppose you could substitute vegan cheese if need be. I'm not sure this would work though, but worth a try.
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Re: Calling all Flapjack makers ......
If you google 'savoury flapjacks' you'll find lots of recipes. Here is one that doesn't have cheese that looks nice:
http://www.thriftylesley.com/savoury-fl ... hilli-15p/
http://www.thriftylesley.com/savoury-fl ... hilli-15p/
Re: Calling all Flapjack makers ......
It's probably better if I don't offer my old recipes, as I remember moving out from one place I used to live (many years ago) and leaving a stash of "herbal" flapjacks behind in the freezer - I think I hope the new tenants discarded them
To perhaps be more constructive, butter has always been the key binding ingredient for me, and I've recently been considering trying ghee (the Indian clarified butter that makes curries so great). If you don't want dairy products, I wonder if a vegetable ghee alternative might work?
Alan
To perhaps be more constructive, butter has always been the key binding ingredient for me, and I've recently been considering trying ghee (the Indian clarified butter that makes curries so great). If you don't want dairy products, I wonder if a vegetable ghee alternative might work?
Alan