Ok, I’m from the UK and I’m as English/Devonshire as it gets so I feel a bit of an imposter! I follow a lot of American and Canadian blogs so I’ve not been able to escape the excitement around this holiday.
Having said that, I went to University in Plymouth, where the Mayflower set off from, so maybe I’m not so disconnected after all.
I used to enjoy Harvest service at Primary School, which I suppose is the same principle – giving thanks for the Harvest. We would bring in something for assembly, and our collective efforts would be delivered to the ‘needy’ (ok usually the older generations) in the locality.
I have a friend who always does Thankful Thursday on Facebook and adds a post for something she is thankful for each Thursday. I think it is a great practice to stop and count your blessings regularly, but one I don’t do enough!
So as it is American Thanksgiving – I am today giving thanks for the food on my table, and the fact that I can enjoy exciting foods, so much so that here I am writing a blog about it! I am also thankfyl for my family and my friends who are a source of joy (and sometimes frustration) in my life.
And as this is a food blog, and there are so many yummy pumpkin recipes out there, I am sharing my pumpkin crumble flapjack slices:
I thought my pumpkin treacle flapjacks couldn’t be topped – but it turns out they can! Topped with a pumpkin, pear and apricot fruit layer, and a crumble crust – AH-MAZ-ING!
I wanted to sweeten it naturally so I bought some 100% fruit puree. I thought pumpkin and apricot would be an awesome combination, so I bought the pear and apricot version.
For the flapjack
- 200g jumbo oats, partially processed
- 100g golden syrup
- 100g butter or coconut oil
- 50g golden syrup
- 50g treacle
For the pumpkin puree
- Equal parts pumpkin puree and fruit puree
For the crumble topping
- 100g plain flour
- 75g butter or coconut oil
- 50g rolled oats
- 100g caster sugar
- Preheat oven to 180C.
- Start by making the flapjack base. Melt the sugar and butter or coconut oil in a saucepan. Add the treacle and golden syrup and continue to simmer until all the sugar is melted.
- In a food processor, lightly pulse the oats to help them to stick together. Stir in the oats into the treacle mixture.
- Pour the mixture into an oiled baking tray (with baking paper if necessary)
- Meanwhile stir together the pumpkin and fruit purees. Add a teaspoon of xanthan gum if it is too runny.
- Spread over the flapjack mixture.
- Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs.
- Stir in the oats and the brown sugar and sprinkle over the fruit puree.
- Bake in the oven for 30 minutes or until the crumble is golden brown.
- Slice and cool in the tray.