Recipes | Vegetarian Food Directory

Ah I am feeling a little mentally tired today to blog, so share a very simple Zucchini, Apricot and Pumpkin Seed Flapjacks I made over the weekend for the working week. Zucchini, Apricot and Pumpkin Seeds Flapjacks Makes 8 Ingredients 125g butter or vegan alternative 100grams golden caster sugar 2 tablespoons golden syrup 260grams rolled oats (gluten free) 1 medium courgette, only green outer part grated *keep the rest for a soup or compost! 80grams dried pieces of apricots and mango, chopped  50grams pumpkin seeds Method In a pot, melt the butter, sugar and golden syrup. Then stir in the rolled oats, grated courgette, apricots and pumpkin seeds until well combined. Tip into a baking tin lined with non-stick parchment or silicon paper. Smooth the oat mixture into the tin, pressing down with the back of a wooden spoon. Bake in the oven 180oc/Gas Mark 4 for 12 - 15 minutes.   Score whilst still warm. Allow to cool, before removing from the tin and slicing. 

The rain from the skies came pouring down this weekend, and most people looked up at the sky as if they had forgotten what rain looked like?!  It was kind of funny, well I thought it was.   Anyway, here is a link to some of my  homemade  jams, chutneys and preserves. The reason I am sharing the link is to highlight how surprised  I am at myself in that I have never blogged a Zucchini - Courgette Chutney recipe, considering its the one vegetable I grow every year.   I have also bookmarked these from Pam Cobin Spicy Courgette Chutney and Courgette Jam . I would have made these too, but I am running out of jars. By the way, d o you have a courgette chutney recipe to share? Courgette and Apricot Chutney Makes around 10 x 190ml jars Ingredients 4 medium onions, peeled and sliced 600grams courgettes, chopped into cubes 400grams dried apricots, chopped small into the size of a sultana:  OR other dried fruit like sultanas or raisins 2...