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FINDRA’s Weekly Inspiration: January Round Up

Here at FINDRA, we’re always looking to bring you snippets of motivation to get you inspired for your own everyday adventures. The end of 2019 was an extremely busy time for everyone at Team FINDRA. With our 5th birthday and the pre-Christmas rush, December went by in a whirlwind here at FINDRA HQ. After a much needed Christmas break, Team FINDRA started January with plenty of self-care to ease into a new year.

 

January at FINDRA HQ

They say time flies when you are having fun! And we think it might be true, January has certainly flown by and as always it has been another busy month at FINDRA.

The FINDRA design hub in Innerleithen is always a hive of activity, so we thought we would do a little January round up to give you a little flavour of what we get up to and share some of the great stuff we do and amazing people and pets we meet!

See our highlights over on our dedicated blog!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quote of the Month

 

 

Recipe of the Month

Susan of Team FINDRA won the Bake Off competition in January for the Swift Trails/Jenny Graham ride out for Peebles Outdoor Film Festival. Her peanut butter flapjacks were Jenny’s hands down favourite out of all that was on offer, so we just had to share the recipe with you!

(Original recipe here).

Ingredients

  • 175g crunchy peanut butter
  • 75g Light Brown Sugar
  • 6 rounded tbsp Golden Syrup
  • 2 tbsp rapeseed or sunflower oil
  • 75g raisins
  • 175g rolled porridge oats

 

To decorate

  • 100g semi-sweet dark chocolate
  • 40g peanut butter
  • 1 tbsp milk
  • 25g salted peanuts, roughly chopped

1/. Preheat the oven to 180C (160Cfan) Gas 4.  Grease and line a shallow 20cm square tin.

2/. Put the peanut butter, sugar and golden syrup and oil into the microwave for 1 minute or heat gently in a pan on the hob until melted.

3/. Stir in the raisins and oats.  Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.

4/. Bake for 25 minutes or until just golden around the edges.

5/. Remove from the oven and cool for 10 minutes then cut into 12 or 16 pieces whilst still warm.

6/. When completely cool, turn onto a cooling rack.

7/. Melt the chocolate with the peanut butter and milk, stir until smooth. Spread evenly over the flapjack then scatter over the extra peanuts. Allow to set then slide onto a board and cut into portions with a sharp knife.

 

 

Music of the Week

We’re building a FINDRA Community Playlist over on Spotify, bringing you music of a rather eclectic variety! From classic dance tunes to lesser-known indie songs, we hope there’s something new in there for you. If you’ve got a favourite you’d like to hear in the playlist, drop us a tweet!

The mornings and evenings may now be getting lighter but about 4 minutes every day (not that we’re checking), but we still need a little assistance getting those running shoes on sometimes. Here’s a Team FINDRA favourite to making you want to move!


Whatever you’re up to this week, dear friends, have a great time

Love, Team FINDRA x