Husbands turn in the kitchen today. He was in charge of making one of his favourite snacks – flapjacks! This recipe has a healthy ingredient – carrot!
Crunchy carrot and seed flapjacks – 161 calories
Preparation Time: 10 mins
Cooking Time: 15 mins
Calories per serving: 161.2
Butter – 175g
Demerara Sugar – 150g
Golden Syrup – 45g
Black Treacle – 30g
Carrots, Raw – 225g
Rolled Porridge Oats – 350g
Mixed Seeds (sunflower, pumpkin, linseed, sesame seed) – 70g – I bought a small “snack sized” punnet of these in Aldi.
Peel and coarsely grate the carrot.
Preheat the oven to 200C (fan 180C, 400F or gas mark 6). In a large pan, melt the butter, sugar, syrup and treacle together, stirring until melted and smooth.
Remove from the heat and stir in the carrots, oats and seeds; stir well until thoroughly mixed. Tip into a 30 x 20cm (12 x 8in) tin and bake in the centre of the oven for 15 mins.
The flapjack is done when it is lightly golden around the edges. Remove the tin from the oven. Whilst still hot make into 20 squares, then leave to cool. When cold, remove from the tin and cut into the squares.
Store in an airtight container for up to 4 days.
Once cool, can be frozen and stored for up to three months (if they last that long!)
Nutrition Data Per Serving
Calories (kcal) 161.2
Carbohydrate (g) 18.3
Fat (g) 8.5
Fibre (g) 2.3
Fruit & Veg 0.1
Protein (g) 2.5