By Claire Smail


The days are getting noticeably longer, and with this extra light the prospects of evening surfing is getting more possible!  March has seen the UK’s surfing competition season kicking off with the re-run of the Jesus Longboard Classic 2018 at Polzeath (there will now be different surf competitions scheduled to take place most weekends until October time). 

With this on-set of endless opportunities to surf for hours at a time, and for most weekends,  I decided I needed to get organised.  There is nothing worse than finding the most perfect waves and having to get out early because you have completely run out of energy and need to refuel.

If you ask anyone who knows me, they will definitely confirm that I am never too far away from some form of baked snack.  One of my favourite surf sustaining snacks is flapjack as it is so quick to make, you can chuck pretty much anything extra you want into it for flavour and it last for ages because I have found it freezes well. 


My latest stock of flapjacks and energy balls…yum!


To get me through the next couple of weeks I have made myself some fruity, chocolaty, banana flapjack (so yes pretty much everything I could find in my baking cupboard). 

You will need:
  • 225g oats
  • 125g butter
  • 100g soft brown sugar
  • 5 tbsp honey or golden syrup
  • 1 ripe banana – mashed
  • 2 handfuls of mixed dried fruit (sultanas, raisins, cranberries)
  • 1 handful of mixed seeds (sunflower, pumpkin, hulled hemp and golden linseeds)
  • 1 handful of dried apricots – chopped
  • 4 cubes of chocolate – I am using some Dark Tokolate and Raspberry Chocolate
  • 1 tbsp of flaked almonds.


How to make:
  • Firstly preheat the oven to gas mark 5, 190 degrees Celsius and grease a 20cm square loose-bottomed cake tin (I also find a loaf tin works well if you want really chunky pieces though it does take longer to cook).
  • In a large pan melt the butter, sugar and honey until they have all combined (you will need to keep stirring this as you do not want to burn the sugar whilst you are waiting for the butter to melt).  
  • Take the pan off the heat and stir in the oats, dried fruit, seeds and mashed banana.  Cut the chocolate into smaller pieces and add into the mixture (when this is baked the chocolate will melt into the flapjack to give it a smooth, richer chocolaty taste).
  • Spoon the mixture into the cake tin and press it down with the back of a metal spoon so it is evenly spread out in the tin. Lastly, sprinkle over the flaked almonds before putting it in to the oven.
  • Bake for about 20 minutes or until it has turned a golden brown colour, then take out of the oven and leave to cool for 15 minutes in the tin before scoring into squares.
  • Once the flapjack has completely cooled you can remove it from the tin and cut it up fully into squares ready for taking to the beach to enjoy after summery surfs.