Flapjack must surely rank as one of our favourite snacks, but it can be full of fat and sugar. This healthy, savoury version makes an ideal addition to a picnic or meal on the go.
Ingredients
3 medium carrots (approx. 175g grated)
150g reduced-fat mature Cheddar cheese
150g porridge oats
1 medium egg
Pinch dried herbs
Black pepper (optional)
Equipment
Weighing scales
Square baking tin (approx. 20 x 20cm)
Baking parchment OR greaseproof paper
Peeler
Grater
Chopping board
Sharp knife
Mixing spoon
Large mixing bowl
Small bowl
Fork
Oven gloves
Large sharp knife
Instructions
- Preheat the oven to 180°C/160°C fan or gas mark 4.
- Line the baking tin with the baking parchment or greaseproof paper.
- Peel and grate the carrots and weigh out 175g.
- Grate the cheese.
- Weigh the oats into a large mixing bowl and add the carrots and cheese.
- Break the egg into a small bowl and add the herbs and black pepper (if using). Beat with a fork to break up the egg and add to the large bowl.
- Mix everything together then spoon into the prepared tin, pushing the mixture well into the corners and levelling the top.
- Bake in the oven for 25 minutes until turning golden.
- Leave to cool in the tin for 30 minutes before removing and cutting into 9 squares with a sharp knife.
Skills used include:
Weighing, measuring, peeling, chopping, grating, mixing/combining, spreading and baking.
Top Tips
- Crumble up any leftover flapjack for a tasty crumble topping to press on the top of fillets of white fish. Bake until the top is crispy and the fish flaky and cooked.
Something to try next time
- Grate a mixture of parsnips and carrots at step 3.
- Add 30g of raisins or sultanas at step 7.
- Add a couple of finely chopped spring onions or a small bunch of chopped fresh chives at step 7.
Prepare now, eat later
- Store in an airtight container for 48 hours in the fridge, or freeze for up to 1 month. Defrost completely before eating.
