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Flapjack

These flapjacks are a total

throwback to the vegetarian food
of the ’70s and ’80s – nutritious,

simple and filling. Packed with

oats, seeds and vegetables, they

are rich in protein, healthy fats
and fibre.

My kids always linger by the oven
when I’m cooking these waiting

for first dibs on a piece. They are

very easy to make (perfect for
nap-time baking) and a great way

to boost your freezer stash.
Little Veggie Eats By Rachel Boyett

PPREP: 10 minutes Preheat the oven to 180˚C/160˚C fan/360˚F and line an 18cm
COOK: 30 minutes square baking tin with parchment paper.
MAKES: around 16–20
Mill the pumpkin and sunflower seeds in a blender until a
flapjacks
fine rubble. You can leave them whole for older children, if
you like.
Ideal first food (finger food)
Mix together the oats, carrot, courgette, milled seeds and
cheese. In another bowl, beat the eggs and then pour over
4 tbsp pumpkin seeds
the mix. Add the olive oil and stir well.
4 tbsp sunflower seeds
1 cup/80g oats Pour the mixture into the baking tin and press it down so
1 carrot, peeled and grated it’s firmly packed. Bake for around 30 minutes until the
mixture is set and golden. Remove from the oven. Let the
½ courgette, grated flapjack cool for a few minutes and then use a knife to cut it
1 cup/120g grated cheese into 16–20 portions.
(or 4 tbsp of nutritional
yeast) Leave to cool completely before removing from the tin.
2 eggs Enjoy as a snack, or with soup for a more substantial lunch.
These will keep for 2–3 days in an airtight container or they
4 tbsp olive oil freeze well.

UPGRADES & SUBSTITUTIONS:
You could add fresh, chopped herbs, and different veggies. I like cauliflower (about 6 florets, finely chopped); or
for a Mediterranean twist how about a red pepper (finely chopped), half a cup of sweetcorn kernels and a little
chopped oregano. For a seed-free version that still packs in the extra protein, replace the seeds with half a cup of
flaked quinoa.

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