Woo hoo!!! Yesterday I was finally signed off by my local hospital. My period of illness started with a nasty bout of optic neuritis, which at its worst took away my sight in my right eye. I was discharged by my neurologist some time ago, but they have kept a close eye (sorry I couldn’t resist) on my vision as it can often recur. It hasn’t.
I believe the reason for my now excellent health has been removing gluten from my diet. My mother and her mother had neurological diseases (MS and MND/ALS respectively) and there is a lot of scientific, medical evidence linking gluten sensitivity to neurological illness and it being a genetic condition.
To celebrate my fantastic news, I thought I’d cook something with my children. I looked to my first and still treasured cook book, The Pooh Cook Book, Katie Stewart (1971) for inspiration.
Big Sister was too tired from a long day back at school to help but my Littlest was a very willing helper.
This is an indulgent flapjack , with added dried fruit and chocolate. It is delightfully decadent, and looks a little like a distant, once removed cousin of a Florentine.
Makes 12 to 18 flap jacks
- Gluten-free oats, 80z, 225g (I used Alara)
- Butter, 50z, 140g
- Un-refined soft brown sugar, 30z, 85g
- Golden syrup x 1 tablespoon
- Dried mixed fruit (I used sultanas, cranberries and raisins), 40z,110g
- Gluten-free chocolate chips, 20z, 55g
Pre-heat the oven to gas mark 4, 180c, 350f and grease a baking tin or tray
- Melt the butter, sugar and syrup in a pan on a low heat until it becomes a combined syrup
- Take the pan off the heat and fold in the oats, dried fruit and chocolate and then distribute evenly on the baking day pressing the mixture down so that it is compact
- Cook in the oven for 20 mins, leave to rest in the pan for 10 or so mins and then cool on a wire tray and cut in to pieces as desired.
Big Sister enjoying the fruits of Littlest’s first cooking adventure.