Carrot Cheeze & Chutney Flapjacks

Carrot Cheeze & Chutney Flapjacks

Sep 08, 2022

Flapjacks are usually something that people expect to be sweet.. often packed with oats, dried fruits and other yummy stuff to help provide a bit of slow release energy through the afternoon... But why can't they also be savoury too?

I know that this recipe will be a bit of a 'love it or hate it' option and honestly, if you are the kind of person who has a sweet tooth and naturally gravitates towards the biscuit tin for a snack, then maybe this one isn't for you. However, if you love your snacks on the savoury side, then definitely give this one a go as a filling alternative to a mid afternoon packet of crisps!

This recipe does use a dairy free alternative for the cheese, it would obviously work just as well with regular grated dairy cheese if you prefer.

There are plenty of options for you to adjust the flavours in this recipe to suit your tastes. Just make sure that you stick to the same proportions of dry and wet ingredients though so that your flapjacks hold together when baked and cooled.

Top Tip: Before I share the recipe - Just a little note on baking tins. Even if your baking tin says it is non stick, still make sure than you use a sheet of baking paper to line your tray. This just helps your flapjack lift our neater after cooling. If you want to double the recipe and bake a bigger batch of these flapjacks, it usually works best if you use 2 smaller square(ish) 8" tins for this recipe to make sure that you get an even bake. You can use 1 larger pan if you prefer but be careful that your edges don't burn before the centre of your flapjack is fully baked.

To Make 8 Savoury 'Carrot, Cheeze & Chutney Flapjacks' you will need:

  • 300g Oats (20p)

  • 200g Melted Margarine (£1)

  • 200g Grated Carrot (15p)

  • 200g Onion Chutney (50p)

  • 200g Grated Dairy Free Cheeze (£1.50)

  • 50g Mixed Omega 3 Seeds - sunflower/pumpkin etc. (25p)

  • 100g Cashews (75p)

  • 4 Teapoons of Mixed Dried Herbs (15p)

  • A Good Pinch of Pepper

How to Do It:

Pop all ingredients into a large bowl and mix well before pressing into a lined baking tray (a square edged tin works best for this.)

Bake at 180°c for about 25 minutes until slightly golden. Allow to fully cool and firm up before lifting from the tray and slicing.

Your flapjacks will keep for up to 4 days in an air tight tub.

Enjoy this post?

Buy 'Eat More Good Stuff' by Gemma Whitelock a bag of groceries

More from 'Eat More Good Stuff' by Gemma Whitelock