From Hummingbird Bakery, Crumbs and Dollies in London, to Pierre Hermé, Des Gâteaux et du Pain in Paris and many many others, I believed that all these fats that has grown in me is definitely worth it. Maybe it is also time for me to get back in my exercising and say hello to health again. (I brought my running shoes to Europe, and of course, I didn't do any running. HA! Horrible guy.)
Ooh, another thing, I officially graduated from my school! My last semester's results are better than what I would expect, but it is still not enough to pull me up one grade. (Stingy markers! >.<)
Anyway, my cravings for baking have not died down even though I am overseas. I made pancakes over there, not baked though. Recipe by one of the B&B hosts that I stayed with. Fluffy American Style Pancakes. I know right, I am in UK, but American Pancakes. Haha! Sometimes you never know where good recipes come, so, I was still glad that I asked for the recipe from her. Will post the recipe some time later.
I got back to my home on my birthday itself, so firstly, Happy Belated Birthday to myself. (Shameless guy!) Had a simple one at home, but a surprised one on the flight back. Took Emirates, and my friend decided to be cheeky, went to tell the cabin crews that it was my birthday. They were so nice and sweet! Made me a card, with photos of themselves, with all signatures of the crews, including the Captain (YEAH!), drew me coloured Happy Birthday Alvin on a blank paper, free cakes, souvenirs, and took polaroid for me, my friend and his family as a whole. Fly Emirates!
HOW TO STORE FLAXSEEDS:
To prevent the fats in the seeds to turn rancid, after opening the bag, place them in a air-tight freezer-proof containers and place them in freezer. This will keep them long and well, fresh.
Ingredients
2 cups of rolled oats
1 cup of sliced almonds
1/2 cup of multi-grain toppings
3 tbsp of flax seeds
3 tbsp of dessicated coconut
1/2 cup of honey, or mild honey if you don't like the taste of honey
1/4 cup of loosely packed brown sugar
30g unsalted butter
1/2 tsp of salt
2 tsp of vanilla extract
1 cup of dried fruits, or chocolate chips
Directions
1) Preheat oven to 180°C. Grease a 9 by 9 inch baking tin. Combine oats, almonds, multi-grain toppings and flax seeds on an oven tray and bake for 5-10 minutes, or until golden brown. Add in dessicated coconut and toast them in the oven for 5 minutes. Remove from oven. Reduce oven temperature to 150°C. Pour the toasted ingredients in a large bowl.
2) In a small saucepan, combine honey, brown sugar, butter, salt and put it on the stove over medium heat, to melt the butter and sugar, and loosen the honey. Remove from heat. Add vanilla extract.
3) Add to the syrup to the toasted ingredients. Using a spatula, combine and ensure that the mixture is evenly coated with the syrup. Add your dried fruits or chocolate chips. Pour into baking tin and press them down firmly and evenly.
4) Bake for about 25 minutes or until golden brown. Let cool on a wire rack completely. Cut into squares. These can be stored in air-tight container in room temperature for 1 week, or in the fridge in air-tight container for up to 2 weeks.