Hello!! my name is Evan. My passion for food has been cultivated by my dad and my uncle Bhanu (the two Taste Magicians). They have been with me every step of my journey and quite frankly have given me an extraordinary set of taste buds and an amazing insight into food, but of course, nothing can beat my mother’s amazing food.

A while ago dad’s friend Neil Dungee who is dairy intolerant was embarking on a high endurance mission – rowing for 24 hours. So, he wanted dad to create a food that would give him and the team energy to last the 24 hours. Neil needed a meal that was tasty, healthy, had no dairy and was like a ball of energy that would be easy to pop into the mouth, without having to stop. So, my dad and Neil sat down and discussed many ideas and thoughts, about how this could be brought to life with all the restrictions Neil had. Then, dad had an interesting thought to create a kind of a flapjack in the form of an energy ball. So, the Taste Magicians went over different concepts and then decided to take the simple flapjack and make it healthy – creating the Rocket Fuel that had loads of nutrients and was high in energy.

A small portion contained a balance of protein, fibre and carbs, this provided lots of energy for Neil and his mate’s. The idea was to have a product that not too heavy but would give them energy and endurance. They called it the Rocket Fuel as it powered them through their rowing journey because unlike other fuels, rocket fuel is a power house of energy. This is where I come in, I now play rugby for the Old Emanuel RFC, and would get tired after spending 2 to 3 hours training. Having chatted with my dad we decided to tweak the rocket fuel so that it can provide me with the energy I require during training and my games. So, we have reworked the old recipe and have created a new version as my tribute to all the sports loving people in the world. I am enjoying the new ‘rocket fuel’ as I now have loads of stamina and have become sharper during my game.

The flapjack is made from naturally grown, plant-based produce and ingredients such as vegetable based spread and coconut oil as they contain less fat than normal dairy butter and vegetable oil and add loads of flavour to the rocket fuel. We also used Chia seeds that despite their small size, provide sustainable energy which is high in nutrients and low in calories. They are also an excellent source of Omega 3 fatty acids, rich in antioxidants, and provide fibre, iron, and calcium. Omega 3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and strokes. We have also used Agave nectar, loads of sunflower seeds, pumpkin seeds, and linseeds, with the addition of raisins, cranberries, blueberries and mixed nuts. Try this and let us know how it goes, happy snacking during the Nutrition Awareness week.

Ingredients:

  • 350 gms Rolled Porridge Oats
  • 80 gms Plain Flour
  • 200 gms Mixed Nuts (Almonds, Pecans, Hazelnuts, Walnut, and Cashews), chopped
  • 200 gms Mixed Dried Fruit (Sultanas, Raisins, Cranberries, Blueberries, Goji Berries, Apricots and Dates) roughly chopped
  • 100 gms Mixed Seeds (Pumpkin, Sunflower, Chia, Linseed and Hemp)
  • 50 gms Almond Ground
  • 200 gms Vegetable Spread
  • 100 gms Coconut Oil
  • 125 gms Golden Syrup
  • 50 gms Agave Syrup
  • 100 gms Dark Brown Sugar

Method:

  1. Preheat the oven to 160C. Grease a 23cm/9in square cake tin and line with baking parchment paper.
  2. Mix together the oats, ground almond, flour, nuts, fruit and seeds in a large bowl.
  3. Place the vegetable spread, golden syrup, agave and dark brown sugar in a pan over a low heat, stirring occasionally, until melted and smooth. Take care as it will burn quickly, you want it to look golden.
  4. Pour the syrup into the oats mix and stir until thoroughly combined.
  5. Spread the mixture evenly into the prepared tin and press down firmly until it is compressed and looks tightly compacted.
  6. Bake for 25-35 minutes until set and golden (it will look soft but will harden as it cools.
  7. Leave to cool for 30 minutes then cut into 2” squares with a sharp knife while still in the tin. Store in an airtight container, and have one slice 10-20 minutes before you start training.
Please follow and like us:
error20