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 to 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 flapjack 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.