I love this recipe, because it rips up the rulebook on flapjack being a sweet treat and turns it into a delicious savoury snack, a child’s packed lunch staple, or even breakfast!
I add extra nuts and seeds to up the nutrients, fibre and proteins.
Ingredients
200g carrots, finely grated
200g courgettes finely grated
200g Parmesan or Pecorino cheese, finely grated
200g rolled oats
50g sunflower seeds
50g Pumpkin seeds
50g sesame seeds
1 medium onion, finely chopped
2 medium Eggs
Small bunch fresh herbs such as parsley, chives or thyme, finely chopped
Sea salt and pepper to taste
Method
1. Set oven for 190°C fan oven (200°C conventional)
2. Line a 20 x 20 cm baking tray with greaseproof or baking paper
3. Mix all the ingredients together in a large bowl until well combined
4. Press into the baking tray using the back of a wooden spoon
5. Cook for around 50-60 minutes until the flapjack starts to brown slightly on top. Check that they are cooked through in the centre, as ovens and baking tin sizes vary. I like mine crispy not soft. My tray was small so I cooked this for 75 mins.
6. Allow to cool for 10 minutes and then transfer to a cooling rack to completely cool
7. Slice into bars and keep in an airtight container in the fridge for 2-3 days or freeze.
TIPS:
Chop the Parmesan cheese into small cubes and process in a food processor or mini-blender until it resembles a fine powder.
Dominique Ludwig is an accomplished Nutritionist with over 30 years’ experience as a qualified nutritionist and almost 20 years as a nutritional therapist. The secret weapon of many high-profile clients and A-list celebrities, Dominique has been voted one of the top 15 nutritionists in the UK. Dominique has won 3 Nutrition Awards and is the founder of the Nutrition and Lifestyle Programme Renew Reset Recharge®. This is a pioneering nutrition, weight management and lifestyle programme all rolled into one.
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