Carrot Flapjacks
These are so good and a great way to sneak in some extra carrots. Carrot is the second sweetest of all vegetables and really complements the chewy sweetness of these flapjacks beautifully!
Takes 45 minutes
Serves 12
Ingredients
- 200 g jumbo oats
- 100 g carrot (grated)
- 75 g flour
- 150 ml vegetable oil
- 50 ml maple syrup
- 125 g brown sugar
- 200 g pistachios
Instructions
- Preheat the oven to 160°C.
- Finely grate the carrot into a bowl, add a tiny pinch of salt, and mix. Transfer the grated carrot to a sieve and squeeze out any excess juice.
- Remove the shells from the pistachios and roughly chop them.
- In a bowl, mix together the dry ingredients: oats, flour, brown sugar, and pistachios. Make a well in the centre.
- In another bowl, mix together the wet ingredients: vegetable oil, maple syrup, and the grated carrot.
- Add the wet ingredients to the dry ingredients and mix well.
- Line a 28 x 18 cm brownie tray with parchment paper. Add the flapjack mixture, pressing it into the corners and flattening it with the back of a spoon. Ensure it is well compacted but not overly pressed.
- Bake for 30 minutes at 160°C (for a crispier flapjack, bake at 180°C for 30 minutes).
- Remove from the oven and allow to cool for 10 minutes. While still in the tray, portion the flapjack into 16 squares (or your preferred size) using a knife. Allow it to cool fully before removing from the tray. It is very important to let the flapjacks cool completely to ensure they hold their shape.
- Store in an airtight container and enjoy! We don’t actually know how long they last beyond 7 days at room temperature, as they are always eaten before then.
