Carrot and Apple Flapjacks

I love flapjacks. I think I might have mentioned it before once or twice? Maybe?

Today I want to share a yummy recipe that I sort of created. Or rather, I added my own twist to one of my favourite flapjack recipes.

I currently have an abundance of carrots in my fridge. Long story short – my parents have an allotment and have recently had some of their homegrown goodies stolen. Consequently they have frantically dug up as much of their harvest as they can, so if the tea leaf comes back to help themselves again, they will be out of luck!

Can you believe it eh? Some f***er snuck into the allotments and helped themselves to locally sourced, organic, fresh home grown veg. Stick to robbing produce from the man four main supermarkets chains please crims. Steal produce that is GM’ed, has been sprayed with pesticides, has shocking food miles and is rinsed in chlorine. Not the fruits (literally) of my parents hard labour please…… Although when you put it like that, if I ever was to half inch any veg…..

BTW I would like to point out that I am an honest woman, who would never break the law! Im just doing a little forward thinking about lifestyle choices in the event of a zombie apocalypse. Thats all. Because you never know.

Right lets get down to business and share this recipe. And remember peeps, oats are a slow burning fuel food. Eat these because the high GI’s etc will come in handy when you need to run from brain loving creatures!

flapjacksHel’s Pimped Up Healthy(ish) Flapjacks  (Based on this recipe)

Ingredients

  • 113g (4oz) butter
  • 113g (4oz) golden syrup
  • 225g (8oz) porridge oats
  • 56g (2oz) self-raising flour
  • 1 pinch ground cinnamon
  • 1 small eating apple, coarsely grated
  • 3 small carrots, coarsely grated
  • 50-100g currants (or sultanas, raisins, dried fruit you fancy/have to hand)
  • 2 tablespoons wheat germ
  • 50-100g sunflower and pumpkin seeds

Directions

  1. Preheat the oven to 180 C / Gas 4. Line a small shallow baking tray with baking parchment. Melt butter and golden syrup together in a pan, over a medium heat, mix well.
  2. In a large bowl mix together oats, flour, cinnamon and coarsely grated peeled apples and carrots, dried fruit and seeds.
  3. Pour the syrup mixture into the dry ingredients and mix well. Spread the mixture into the baking try and level with the back of a spoon.
  4. Bake for approximately 20 minutes, until firm and golden brown. Cool for 5 to 10 minutes before cutting into pieces, then leave to cool again. Store in tin for up to 1 week. If you have any kind of restraint that is. Ours lasted two days.

flapYes, I do watch The Walking Dead. It scares me.

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