Speedy Savoury Flapjacks
- 10-30 minutes to prepare
- 10-30 minutes to cook
- makes approx. 18 flapjacks
- Can be frozen
- How to make
300g porridge oats (smaller flakes)
200g mature cheddar cheese
50g finely chopped sunflower seeds (optional and can be crushed to powder for younger babies)
50g finely chopped walnuts, cashews or other nuts (optional and can be crushed to powder for younger babies)
4 tsp dried or fresh herbs such as rosemary or thyme
200g butter (or 170ml olive oil)
How to make
Preheat oven to 180°C / 160°C fan / Gas mark 4 and grease a 25x20cm flapjack tin
Put the porridge oats into a large mixing bowl
Wash and top and tail the carrots (no need to peel if they are organic), then grate into a large bowl. (For speedy flapjacks, use a food processor with the grating attachment)
Grate the cheese and add to the bowl
Finely chop the seeds and nuts (if using) then add to the bowl. You can crush them with a pestle and mortar or food processor first if they’re for younger babies.
Add the herbs and stir well. (If you’re using fresh herbs, finely chop them first)
Melt the butter in a saucepan over a very low heat for just a couple of minutes, until just liquid – don’t let it burn! Then pour the butter over the oat mixture and stir until completely coated. If using oil instead, simply mix in well
Tip into prepared tin and press down, then bake in the oven for approx. 25 minutes until golden
Whilst warm, cut into flapjacks, but leave in the tin to cool for 15 minutes. Then carefully remove using a palette knife and leave to cool on a cooling rack, until you can resist no longer!
- Gluten ingredients
- Dairy ingredients
For a slightly less rich flapjack you can either use olive oil, or reduce the butter to 100g and add one whisked egg instead. The egg also makes a slightly softer flapjack, which can be good for younger babies. Why not try both and see which you prefer.
These are the perfect on the go snack. Serve along side some fresh apple or pear slices.