We are into our second week of lock-down here in New Zealand though many here have decided to use a Māori reference of rāhui instead. I kind of like that term so may begin adopting it … rather than using a term of imprisonment! I have to be honest though and say that not much has actually changed for our whānau aside from Himself working from home and the few activities we partook in being cancelled. We are now adjusting to online keyboard lessons, judo via YouTube and Rangers (Girl Guides) on Zoom 🙂
It has given me a bit more time to do some other work, hence the time to blog and bake 🙂 It has also inspired me to create a bit of a challenge for people – a connection challenge. With the mail stopped (well for us anyway) and all these businesses bombarding my inbox with their updates I thought it would be great to receive some real mail from friends and family. I have begun with an email to a friend, themselves have done likewise.
The best thing is that it made me feel great that I may be putting a smile on someone’s face and that there may just be an email coming back to put a smile on mine! I know that everyone has gone on social media more but there is nothing like a personal letter/email to really make you feel that you are connected. All the more important at the moment when you can’t physically connect. It could be to a loved one, a friend or even someone you have admired for a while. Copy the photo below and share as much as you want on Social media …. just get writing as well 🙂
So I thought I should give you a bit of nourishment to see you through all those letters/emails of connection that you’ll be writing 🙂 This is a flapjack recipe which I have adapted to make it vegan. I only discovered these delicious morals when we lived in Ireland and then I couldn’t get enough of them! Those of you in Ireland and the UK will know them well with the name flapjack. Those of you in NZ may know them as porridge biscuits … so I have been informed. Either way they are a quick, easy and delicious treat.
300gm rolled oats (the smaller ones are better)
50gm desiccated coconut
75gm coconut sugar
125gm coconut oil
40ml maple syrup
- Melt oil and stir in sugar and maple syrup until well mixed.
- Add to rolled oats and coconut mixture and mix well again.
- Place in a baking paper lined tin (I used 23cm x20cm). Pressing it down flat as much as possible.
- Bake at 180C for 20-25 mins or until you can see that the oats are golden. 160 C if you have a fan oven
- Take out of the oven and score into squares while it is warm.
- Allow to cool fully in the tin. You can put them in the fridge to really set them too as the coconut oil does soften quickly
Until the next blog … whenever that fancy grabs me …. kia ora, kia kaha ā kia manawanui (Be well, be strong and be patient)