Carrot Cake Flapjacks

We use natural sweetness, carrots, nuts and seeds to create a delicious and subtly sweet soft flapjack.

Ingredients

-1 bars+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F and line the base and sides of a 20cm (8”) loose-bottomed square tin with baking paper. Put the oats, nutmeg, cinnamon and mixed fruit, nuts and seeds into a mixing bowl. Add the carrots to the bowl. Stir until combined.

   
2. 2

   Place a small saucepan over a low-medium heat and add the coconut oil, maple syrup, vanilla extract and 2 tablespoons of water. Heat for a few minutes until the coconut oil has melted, then pour it all over the dry oat mixture. Stir until fully incorporated, then transfer the flapjack mixture to the lined tin and smooth out with a spatula. Bake for 25–30 minutes, until slightly golden.

   
3. 3

   Leave to cool in the tin for 30 minutes, then remove from the tin and leave to fully cool. It’s important that the flapjacks are fully cooled before cutting so they don’t crumble.

   
4. 4

   Finally, slice into 8 bars using a serrated knife. Store in an airtight container and gobble them down within 3–5 days.