It is Monday night, I have two heavy documents to read before Wednesday afternoon (The King’s Fund ‘Developing Collective Leadership for Healthcare’ – 28 pages and ‘Patient-centred Leadership’ -40 pages) my eyes are glazing over and my neck feels heavy at the just the thought of it. As ever, as is my way, I will avoid work until absolutely necessary and now I have the motivation to bake after a few weeks out of the kitchen.
* * * * *
I discovered a new word not long ago:
Procrastibaking: The art of avoiding all serious tasks by spending all of your time baking cakes, biscuits and other tasty treats.
…apparently this is the new way to avoid all that stuff you need to do
But maybe not so new, because now I have a name for what I have been doing for years! I particularly remember it was my favourite activity when writing up my Masters dissertation. Following on from that, in more recent years, it was the first in the list of things to do whenever I had an appraisal coming up and had to go through the tiresome process of writing up a years worth CPD learning summaries. Yes, I know this activity well…
Today, I found another oat bar/flapjack style recipe that looked very easy to make, the ingredient list was essentially the contents of my cupboard and fridge, and Bob’s your father’s brother…
For the record, I got to page 11 of the first document. Tomorrow is going to be a long evening…
Unless I find something else to bake 😉
225g (8oz) Medjool dates, stoned
150ml (5fl oz) water
225 (8oz) crunchy peanut butter (or other nut butter, such as cashew, hazelnut or almond)
3 large egg whites
175 (6oz) clear honey
600 (1lb 5oz) rolled oats
1. Place the dates in a saucepan with the water and simmer until softened and the water has been absorbed. Set aside.
2. Preheat the oven to 160oC. Line a 30x20cm (12 x 8 inch) tine with non-stick baking parchment.
3. Blend the dates, peanut butter, egg whites and honey together in a food processor or blender until smooth. Stir in the oats until they are well coated.
4. Tip the mixture into the prepared tin and press down firmly. Bake for about 30 minutes until golden. Leave to cool in the tin, then cut into 16 triangles.
Store for up to 5 days in an airtight container at room temperature. Not suitable for freezing.
Reference: Have Your Cake and Eat It – Mich Turner
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