... 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
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!