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purple gooseberry cocoa flaxseed crumble flapjack

28 July 2014 by Dominic Franks

… I was astounded but very pleased to have come back to the cottage after such a long absence to find my bush of purple gooseberries not only with all the berries on it but also abundant with an embarrassment of fruit.  I guess the birds passed these by in favour of the strawberries which I know I planted and when last time I checked was heavy with ripening fruit… what I love about our solitary gooseberry bush is that it yealds just enough fruit to deliver one generously sized dish such as a gooseberry crumble but what has pleased and surprised me the most this year is that unbeknownst to me The Viking had already harvested a bumper crop from the bush over a month ago and frozen the berries so this batch must have been hiding on the bush or been under-ripe when he did that first harvest!  So it’s double gooseberry love from me.  I will keep that batch frozen and think about something wonderful to do with them and share with you later in the year when we’re in need of that summer-fruit kick.

purple gooseberry cocoa flaxseed crumble flapjack
the idea behind this flapjack is that it captures the essence of a traditional crumble but in a ‘practical’ bar format.  I’m always practical when it comes to accessing food quickly and I am, as you all know, very lazy when it comes to cooking so this one-pan flapjack works perfectly for me.  You may think some of the ingredients a little odd but the cupboard was a little stark so I had to make use of what was there to bulk up.  The flaxseed mix with the cocoa and berries adds such a dark chocolatey taste which you don’t expect, but I think it’s all combined and worked really well and given me a beautifully buttery, crunchy, sweet and tart little tray-bake… which is of course perfect for this months brilliant tea time treats bloggers challenge hosted each month by Karen from Lavender and Lovage and Jane from The Hedge Combers.

makes 12 large flapjacks

1 lb purple gooseberries – any colour gooseberry would work

6oz butter
8oz soft brown light sugar
6 tablespoons golden syrup or honey
3 large handfulls of Fruit & Fibre cereal – crushed (or any other cereal of you choice)
8oz rolled oats
2 tablespoons of linwoods flaxseed, cocoa & berries
pre-heat the oven to 180C and lightly oil a traybake tin – I used a classic Swiss Roll tin.
melt the butter, sugar and syrup or honey in a pan and then once melted take it off the heat and add the rest of the ingredients and stir well to combine
pour into the baking tin and bake for 20 mins until the gooseberries have exploded
cool on a wire rack but cut them into squares whilst they’re still a little warm.
eat and of course, enjoy!

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Filed Under: Cakes Tagged With: crumble, flapjacks, flaxseed, golden syrup, honey, purple gooseberries, rolled oats, teatime treats

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Comments

  1. Becs @ Lay the table says

    29 July 2014 at 5:35 am

    Oh gosh Dom, you are making my mouth water! That flapjack looks just divine and so easy to make. I just got back from holiday to discover that all the lovelies poppies I'd planted in my outdoor bath tub had bloomed and died in the week I was away.

  2. Filipino Store says

    29 July 2014 at 9:50 am

    Wow this look delectable. Thanks for this wonderful post.

  3. Keep Calm and Fanny On says

    29 July 2014 at 10:39 am

    Purple gooseberries are my favourite, haven't seen any this year yet, and sadly don't have a bush of my own 😉

  4. Choclette says

    29 July 2014 at 3:29 pm

    Just beautiful. I've just eaten a large piece of cake, but now I soooo want a piece of your juicy flapjack.

    Your gooseberries are a quite a bit darker than ours, although I guess if I'd left them to ripen they would have darkened considerably.

  5. Kate Glutenfreealchemist says

    29 July 2014 at 8:22 pm

    What a beautiful colour! So fresh and summery. I love fresh fruit in flapjacks….. can you send some over please?

  6. The Kitchenmaid says

    29 July 2014 at 10:30 pm

    The linseed mix sounds incredible – hmmmm, maybe I feel a bit of DIY coming on. Lovely gooseberries too. I planted a bush last summer and am very hopeful of fruit this year.

  7. John Gray says

    29 July 2014 at 11:01 pm

    Have you ever entered the tv show WIN IT COOK IT .?

  8. Tricia Buice says

    30 July 2014 at 12:57 am

    I've never tried gooseberries but would love to! This sounds amazing. I eat flaxseed meal everyday so I also love the idea of adding it to this crumble. Very nice! Have a wonderful week.

  9. Adam Garratt says

    30 July 2014 at 6:29 pm

    My nanny used to have a gooseberry bush at the bottom of the garden, I used to trundle along and pick off the berries and stuff my face until I felt ill. Also I couldn't get my head around the fact they were very sour, but I liked them. Great recipe Dom as always.

  10. Karen S Booth says

    1 August 2014 at 9:29 am

    OMG! I saw this on FB the day I was travelling and I was as greedy for a slice then as I am now Dom! A STUNNING entry into tea time treats and I adore pink gooseberries too!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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