Who doesn’t love a flapjack? Only problem is, they can be a bit buttery and sickly sometimes. More than that, in my house, there are very few ways I can get goodness into my kids who just refuse to eat anything that might contribute to one of their five (eight) a day, which means I need to be inventive.
I decided to make some savoury flapjacks and I was really happy with them. You can add cheese or leave them without cheese, either way, they’ll be yummy!
They’ll last a maximum of four days in the fridge, but can be frozen. I ended up having them as an afternoon snack with some cashew butter – it really filled the hole!
2 1/2 cups oats
4 tbsp pumpkin seeds
4 tbsp sunflower seeds
2 tbsp chia seeds
1 tsp baking powder
1 carrot or courgette (or both) peeled and grated
2 flax eggs (or normal eggs if you prefer)
4 tbsp coconut oil, melted
Handful grated cheese (optional)
Drizzle of agave nectar (optional for added sweetness if you want that)
Preheat the oven to 180* and line a 20cm square baking tray with baking paper.
Prepare the flax eggs by combining 2 tbsp ground flax with 6 tbsp water, mix and leave to set.
Blend the pumpkin and sunflower seeds (you can leave them whole if you prefer) then add to a bowl with the oats, baking powder and chia seeds and mix well.
Add in the rest of the ingredients and mix well, adding more coconut oil if the mixture still seems too dry.
Pack it down into the tray until it’s solidly in, and bake for around 25 minutes or until the sides start looking golden.
Wait until it’s fully cool before cutting into squares.
Love & health,