Vegan By Mercedes Aspland / March 5, 2014 function printContent(id){ str=document.getElementById(id).innerHTML newwin=window.open(”,’printwin’,’left=100,top=100,width=822,height=600′) newwin.document.write(‘nn’) newwin.document.write(‘Print Pagen’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘function chkstate(){n’) newwin.document.write(‘if(document.readyState==”complete”){n’) newwin.document.write(‘window.close()n’) newwin.document.write(‘}n’) newwin.document.write(‘else{n’) newwin.document.write(‘setTimeout(“chkstate()”,2000)n’) newwin.document.write(‘}n’) newwin.document.write(‘}n’) newwin.document.write(‘function print_win(){n’) newwin.document.write(‘window.print();n’) newwin.document.write(‘chkstate();n’) newwin.document.write(‘}n’) newwin.document.write(‘$(document).ready(function(){ $(“iframe”).remove();}) n’) newwin.document.write(‘$(document).ready(function(){ $(“#contactInfo”).remove();}) n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(str) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.close() } A few weeks ago I mentioned how I was looking to buy Farro for my Tuscan Bean Soup recipe and bought what I thought looked like Farro (packaging all in Italian) but ended up with puffed spelt. When I opened the pack I was a little disappointed but quite excited as it looked like Sugar Puffs which was a favourite breakfast cereal that I had when I was a kid. Obviously this lovely puffed spelt had not been sweetened and so it left me to do what I wanted with it. Last week I had a flop making flapjacks which obviously use oats but I thought I would use a basic flapjack recipe and use my puffed spelt instead. Since I have made them it is almost impossible to stop eating them. They are so sweet and yummy and just like eating sugar puffs in a bowl. I also made these flapjacks without using any refined sugar to keep them relatively healthy. They are the perfect snack for mid afternoon when the sugar crash starts to happen and you just need a little pick me up. These little bars/cakes are also really easy to make and would be perfect to make with kids when you are doing a bit of family baking. Puffed Spelt Bars Makes 10-12 Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 Mins Ingredients 100g/3oz Puffed Spelt 100g/3oz Coconut Oil 2 tbs Coconut Butter 40g/1 1/2 oz Xylitol 3 tbs Agave Nectar Instructions 1. Pre-heat oven to 180c/350F/gas mark 4 and line a 20cm/8in square baking tray with greaseproof paper. 2. Warm the coconut oil, coconut butter, xylitol and agave in a large pan until all melted and well combined. 3. Remove pan from heat and then stir in puffed spelt and mix until it is all well combined 4. Pour the puffed spelt mixture in the baking tray and press into a square, making the top flat. Bake in the oven for around 20 mins or until the top is a nice golden colour. 5. Remove from the oven and set aside to cool (you could eat hot if you want). When your cake bar has cooled a lot I removed it from the baking tray and put in the fridge for 15 mins to really set and then used a sharp knife to cut into squares.
