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–+ servings

Savoury carrot flapjack

A super tasty plant-based option for lunch boxes and packed lunches, particularly when you need a nut-free option.
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Servings: 8 portions
Course: lunch
Calories:
Ingredients Method Notes

Ingredients
  

  • 200 grams finely grated carrot
  • 175 grams oats gluten free if needed
  • 1 1/2 tbsp ground flaxseed
  • 5 tbsp water
  • 1/2 teaspoon Dijon mustard optional
  • 1 teaspoon mixed herbs
  • 1/4 teaspoon garlic powder optional
  • 1 tbsp mixed seeds
  • 2 tbsp nutritional yeast
  • salt and pepper
Topping
  • 1 tbsp hemp seeds
  • 2 tbsp nutritional yeast

Method
 

  1. Pre-heat the oven to 180ºC. Line a 20cm square baking tin line with non-stick baking paper
  2. Mix the ground flaxseed, water and Dijon together in a small pot and leave a few minutes to thicken.
  3. In a large bowl, add the oats, carrot, herbs, garlic powder, seeds, salt and pepper. Mix together
  4. Add the flaxseed mix and stir well to combine. After a minute or so the mix will start to stick together.
  5. Press the mix into the tin and spread it out to all the corners.
  6. Sprinkle the hemp seeds and nutritional yeast over the top and gently press into the surface.
  7. Place in the oven and bake for 20 minutes until the top is lightly browned.
  8. Remove from oven and leave to cool in the tin then cut into 8 slices. Once completely cook, transfer to an air-tight tin and keep in the fridge for up to 4 days.

Notes

Can be frozen.

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