Keeping costs down while still having treats is a big thing these days. So why not try something that mixes up a carrot cake with a traditional flapjack while using things you may have around the kitchen.
While I’m not saying this is a healthy snack it dose however contain some healthy elements and eaten in reasonable amounts will be ok. If you want it to be healthier use agave syrup instead of golden syrup.
If you follow a gluten free diet you can now buy uncontaminated oats in most health food shops now.
115g soya margarine or butter
5 tbsp agave syrup or golden syrup
250g medium oats
1 carrot, 25g finely grated
50g pumpkin seeds, hulled
1 tsp ground cinnamon
1 pinch sea salt
Heat the oven to 160c/325f/3 GM and grease a tray or brownie pan.
In a large bowl mix together the oats, pumpkin seeds, linseeds, cinnamon and salt.
Mash your half banana until it is a soft paste. Then in a small pan, melt the soya margarine and agave/golden syrup and then mix in the banana and grated carrot.
Leave the mixture to cool slightly and then mix into the oats.
Push the mixture into the brownie pan and bake in the oven for 25 minutes.
Remove the flapjack near the end of it’s cooking time and test with your finger, it should be slightly springy if you want a chewy,soft flapjack, but if you like it slightly crisper then leave it in the oven for a little longer. Do keep an eye on it as the sugars may cause the flapjack to catch a little.
Leave to cool for a few minuets and then cut into squares while still warm, then set the pan aside and leave to cool completely while still in the pan.