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Before you jump to Chocolate Topped Sultana Flapjack Cake recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.
A lot of us think that comfort foods are terrible for us and that we have to keep away from them. Sometimes, if the comfort food is a sugary food or another junk food, this is very true. Other times, comfort foods can be very nourishing and good for us to consume. There are a number of foods that, when you consume them, could better your mood. When you are feeling a little down and need an emotional boost, test out some of these.
Grains can be excellent for overcoming a bad mood. Quinoa, millet, teff and barley are all really great for helping raise your happiness levels. They help you feel full too which can actually help to make your mood better. Feeling famished can be awful! These grains can elevate your mood since it's not at all difficult for your body to digest them. You digest these foods faster than other things which can help increase your blood sugar levels, which, in turn, helps make you feel better, mood wise.
Now you know that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try a few of these instead!
We hope you got benefit from reading it, now let's go back to chocolate topped sultana flapjack cake recipe. To cook chocolate topped sultana flapjack cake you only need 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Chocolate Topped Sultana Flapjack Cake:
- You need 200 g of unsalted butter or margarine.
- Prepare 250 g of golden syrup.
- Provide 80 g of soft light brown sugar.
- Take 100 g of oats.
- Get 250 g of self-raising flour.
- Use 75 g of sultanas.
- You need 1 teaspoon of cinnamon.
- You need 200 g of plain/dark chocolate for the top of the cake.
Instructions to make Chocolate Topped Sultana Flapjack Cake:
- Pre-heat your oven to 170 C / Gas 3-4. Grease the sides of a 20cm loose bottomed tin and line the base..
- Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked..
- Pour the mixture into the prepared tin and pop it into the oven to bake until a skewer comes out clean, about 1 hour..
- Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set..
- Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way..
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