My other half’s flapjacks are well known in fitness circles and include honey nuts and spices to flavour them. I have been experimenting with a savoury variety. These are perfect lunchbox fillers instead of bread and are great with eggs, beans or as a side with a salad . They are our go to snack or brunch food in our house. Full of vegetables made with oats and eggs they are a delicious easy way to fill up and get some of those 5 a day.
Make 12 small / medium flapjacks in a 11″ by 9″ tin
Oven at 180C
150gr Parmesan, Pecorino or grana padana finely grated
4 tbsp chopped herbs (parsley, basil or a mix)
1 medium onion grated
1 red pepper deseeded and finely diced
200gr each of courgettes and carrots, washed peeled and finely grated
200gr oats – blend finer if using jumbo oats
2 handfuls of poppy seeds for topping
Tip all the herbs ,cheese and vegetables into a bowl and mix well.
Season well with salt and pepper.
Add the oats and beaten eggs and mix well.
tin into a tin which has been lined with parchment paper
Sprinkle over the seeds
Bake at 180 for 25 – 30 minutes until golden and cooked
Cut while warm but leave to cool ip for a few minutes before lifting onto cooling rack to cool completely
Store in the fridge as contain eggs and cheese.