A very adaptable savoury recipe that's a great snack or lunchbox filler. It combines lots of vegetables with oats and cheese (vegan option).
Ingredients
200 g Grated courgette, zucchini
200 g Grated carrot
1 Medium onion, Grated
2 Large eggs or 2 tbsp. ground flaxseeds or whole chia seeds mixed with 6 tbsp. warm water and left to settle for 10 mins
200 g Flavoursome cheese or vegan cheese (non-soya based),Grated
200 g Rolled gluten free oats or quinoa flakes
good pinch of dried herbs or 1 tbsp. fresh herbs
Method
1
Preheat the oven to 190 degrees centigrade (fan assisted)
2
Grease and line a square baking tin (20x20cm) or use a brownie baking tin
3
In a large bowl mix together all of the ingredients
4
Pour into the tin or brownie holes
5
Bake for about 25 minutes or until the surface of the flapjack is golden brown.
6
Leave to cool a little before slicing into portion sizes and removing from the tin.