I absolutely love creating savoury flapjack recipes, I always think they are really unique but also can be something little ones love and a fab way to get veggies in too! These ones actually contain 4 different veggies and are taken from my book How to Feed Your Toddler. They work as a snack, finger food or as part of a meal and honestly are very tasty for adults and kids!
These work brilliantly in lunchboxes as they can easily be made free from allergens, and they last a while and don’t need to be kept cool. They also work well as part of a picnic or simply as a quick snack at home or out and about. Feel free t
o switch the vegetables up depending on what you have at home or what’s in season, just try and give any a good grate so they fit seamlessly into the flapjack.If you’ve never tried a savoury flap
jack before, this is a really lovely recipe to try.Ingredients
- 100g unsalted butter or dairy-free spread
- 2 spring onions, trimmed and finely sliced
- 1 medium carrot, washed and grated
- 1 courgette, trimmed and grated
- 200g porridge oats
- 80g mature cheddar cheese, grated
- 2 flaxseed ‘eggs’ (or 2 large free-range eggs, beaten)
- 1 raw beetroot, peeled and grated
Method
- Preheat the oven to 200°C (180°C fan). Line a 20cm square tin with greaseproof paper.
- Melt the butter or spread in a saucepan. Add the spring onions, carrot and courgette, and cook for around 5 minutes, stirring occasionally.
- Remove from the heat and stir in the oats, cheese and eggs. Then fold in the grated beetroot – try not to overmix, just enough so the colour runs through.
- Transfer the mixture to the prepared tin and press down to flatten evenly. Bake for 20 minutes, until golden and set.
- Leave to cool completely before slicing into 16 squares.
Store in an airtight container for up to 3 days, or freeze in batches for later. Once defrosted, they’re ready to enjoy straight away.
For more flapjack recipes, take a look at my delicious carrot cake flapjacks and my peanut butter flapjacks.