Wheat Free, Nut Free, Sugar Free
Who said Flapjacks had to be sweet?
I love these savoury flapjacks as not only are they loaded with protein, fibre and healthy fats but they are so versatile. They make a easy to eat on the go breakfast, a healthy lunchbox or picnic option, a great nutrient dense alternative to a quiche or wrap, a fantastic nutritious snack for all those sporty kids running to early morning or afternoon training to name just a few.
150g Carrot, grated (roughly 2 medium carrots)
100g Mature Cheddar, grated
50g Parmesan Cheese grated
2 medium Eggs, beaten
50g Baby Spinach, chopped
50g Cashew Nuts, roughly chopped (replace with more seeds to make nut-free)
1tbsp Red Tractor Chia Seeds
1tbsp Red Tractor Hemp Seeds
3tbsp Mixed Seeds (I use 1tbsp each of Pumpkin, Sunflower & Sesame Seeds)
1 clove Garlic, finely chopped
Freshly ground Himalayan Salt & Black Pepper
Preheat fan forced oven to 180°C and line a 20x20cm brownie tin with baking paper.
Heat the butter in a large saucepan with the garlic, until soft. Then add the carrot and the spinach and stir over the heat until the spinach has wilted. Remove from heat and add the oats, nuts, chia seeds, hemp seeds, and 2 tbsp of the mixed seeds (reserve 1 tbsp to sprinkle on the top) and mix well. Season well.
Allow to cool for 5 minutes before adding the cheeses and egg. Mix really well and then tip into the prepared tin. Press the mix down evenly and the sprinkle over the remaining seeds.
Bake for 25-30 minutes or until golden brown. Cool in the tin for 10 minutes and then using the baking paper to help you lift the flapjack out on to a wire rack to cool.
Once cool cut into 8-10 bars.
These flapjacks will keep 3 days in an airtight container in the fridge or 2 months in the freezer.
Recipe by My Foodie Coach