“These savoury flapjacks contain nutritious seeds and are a great alternative to sandwiches. As they bake, the veg virtually melts into the cheesy oats – perfect for little ones who are a bit veg-phobic.”
Makes 10-12 bars|10 mins hands-on|Total time 45 mins, plus cooling
Ingredients
- 60g unsalted butter
- 1 leek, trimmed, washed and diced
- 225g whole oats (gluten-free if required)
- 2tbsp milled flaxseed
- 3tbsp mixed seeds (use a ready-made mix, or try linseed, pumpkin and sunflower seeds)
- 125g carrot, grated
- 125g courgette, grated
- 150g lighter mature cheddar, grated
- 2 medium eggs, beaten
- Preheat the oven to 200°C/180°C fan/gas 6 and line a 20cm square tin with baking paper.
- Melt the butter in a large saucepan and fry the leek for 5-6 mins, stirring, until really soft. Stir in the oats, flaxseed, 2tbsp of the mixed seeds, and the veg.
- Stir the cheese and eggs through the oaty mixture; season lightly, if you like. Spoon the mixture into the tin, pressing it down with the back of the spoon until evenly spread and roughly flat. Scatter with the remaining mixed seeds and lightly press to stick.
- Bake for 30-35 mins until golden and firm. Cool completely in the tin, then cut into bars or squares. These will keep well in an airtight container at room temperature for up to 4 days or freeze for up to 2 months. Remove a frozen slice from the freezer the night before, pack straight into the lunch box and let it defrost overnight.
Credit to the ocadolife magazine.