Carrot Cake Flapjacks
Do you like Carrot Cake and are also partial to an oaty flapjack? Well, we have combined the two to make a wonderful snack to take on a picnic, a long hike or simply to the office to snack on your lunch break! A sweet oat flapjack, made with grated carrots and studded with sultanas and walnuts - this is out Carrot Cake Flapjack!
200 g porridge oats 120 g carrots coarsely grated 100 g butter 50 g brown sugar 60 g golden syrup 50 g sultanas 50 g walnuts roughly chopped 1/4 tsp cinnamon 1/8 tsp nutmeg
Preheat the oven to 150 C Fan.
In a bowl, mix porridge oats, nutmeg, cinnamon, sultanas, walnuts and grated carrots.
On low heat, stirring occasionally, heat butter, brown sugar and golden syrup in a large pan, until the butter had melted and the sugar has dissolved. Take the mixture off of the heat.
Tip the oat mixture into the butter and mix well so all the oats are covered and sticky.
Line a 24x24cm tin with baking parchment. Tip the flapjack mixture into the tin and flaten out with the back of the spoon pressing firmly into all four corners.
Bake in the oven for 20-25 minutes, until lightly golden around the edges, but still soft in the middle.
Leave to cool in the tin, then turn out and cut into bars.
Calories: 199 kcal Carbohydrates: 24 g Protein: 3 g Fat: 11 g Saturated Fat: 5 g Trans Fat: 1 g Cholesterol: 18 mg Sodium: 69 mg Potassium: 150 mg Fiber: 2 g Sugar: 11 g Vitamin A: 1880 IU Vitamin C: 1 mg Calcium: 24 mg Iron: 1 mg