Fab Flapjacks

Today, I went to watch the Women’s marathon, and it was awesome! I walked around a bit to get several vantage points, and it was fantastic seeing the Ethiopians taking the lead, and what a wonderful sense of support from the crowd. Truly inspirational!

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Possibly in light of this, baking this weekend also took on an athletic sort of theme. Athletes like to fuel themselves with things like oats and bananas…so I made errm, unhealthified versions of both. I used the recipe for Butterscotch Banana Loaf in Dan Lepard’s Short and Sweet, and it turned out really well.

Then as for the oats, well, I made a big batch of flapjacks. I had no idea until I started food-blogging that flapjacks in the USA are a kind of pancake. This is an intriguing thought, as in the UK, flapjacks are as about as far from pancakes as you can possibly get.
 
It’s essentially a suspension of oats in a thick caramel. Incredibly sweet, rich and moreish. They are undoubtedly a great booster when your energy levels are flagging, though how much healthier they are in comparison with say, a banana, is somewhat debatable.
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