Cheesy flapjacks

I  know it sounds weird but bear with me. Apparently savoury flapjacks are a thing. 

As it turns out they are actually pretty delicious! I bumped into a friend in town a week ago and she was giving these amazing homemade flapjacks to her little ones and offered one to Alexander. To say he wolfed it down would be an understatement. I had to get the recipe!

Cheese and veg flapjacks

100g unsalted butter
300g porridge oats
350g grated cheese
2 beaten eggs
200g of one of any of the following (grated): carrot, courgette, red onion, sweet potato, swede, parsnip, or pumpkin. (I used butternut squash which worked well!) 

  1. Preheat oven to 180 and lightly grease a Swiss roll tin. 
  2. Melt butter in a pan over a low heat. 
  3. Take off the heat and combine all ingredients in the pan, mixing well.
  4. Press down into the tin using the back of your spoon/spatula.
  5. Bake for 20 minutes until golden brown- they may need a few more minutes. 
  6. Allow to cool for 5 minutes then cut into small slices and turn out onto a wire rack to cool completely. 
  7. Store in an airtight container. I think they should also be stored in the fridge but that’s up to you!

I didn’t manage to get a photo but they were such a hit with all four of us and a great way of sneaking in a bit more veg (albeit smothered in cheese….) without ending up in this kind of state:

 

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No Junk Apple, cinnamon and raisin muffins

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Picnic time is here again, and in an effort to limit the amount of sugar and hidden nasties in Elliot’s diet, I came across Organix’s recent No Junk campaign (you can read more about that here)

Organix had a fab recipe for these really simple muffins, which Elliot and I made yesterday to take along to a picnic. They contain no sugar, just maple syrup and the naturally occurring sugar in the fruit. To be honest they tasted a little bland to an adult’s palate but the kids absolutely loved them (and knowing they weren’t as bad as a shop bought cake made the mummies and daddies happy too!)

You can substitute the raisins and apples for other fruit and spices if you like.

The mix made 12 muffins.

Ingredients
3 eggs
3 tbsps maple syrup
2 tsps cinnamon
120mls olive oil
2 apples
150g self-raising flour
Raisins (couple of handfuls, to taste)

Preheat oven to 200°C (180°C fan-assisted), gas mark 6.

Next, whisk the eggs with the maple syrup, cinnamon and olive oil. Grate the apples and stir into the egg mixture. Then add the flour and mix.

I then added a couple of handfuls of raisins before dividing the mixture into greaseproof muffin tins, and bake for approximately 20 minutes, until golden and cooked in the centre.

Enjoy!