Carrot, Courgette & Feta Savoury Flapjack

Makes 12

Everyone loves flapjack, but we gave these ones a savoury, Mediterranean twist and added extra crunch by mixing in some protein-packed nuts and seeds before baking them to perfection in our 12-Hole Individual Traybake Tin.

Ingredients

  • 80g butter
  • 150g rolled oats
  • ½ tsp salt
  • 100g grated courgette
  • 100g grated carrot
  • 65g mixed seeds (e.g pumpkin, sunflower, linseed, sesame)
  • 40g hazelnuts or almonds, chopped
  • 100g feta cheese, crumbled
  • Salt and freshly ground black pepper
  • 2 tsp chopped fresh rosemary or thyme
  • 1 tsp mixed dried Italian herbs
  • 2 large eggs, beaten

Instructions

  1. Preheat the oven to 200°C/Gas 6.
  2. Melt the butter in a large saucepan, taking care that it doesn’t get too hot. Remove from the heat and stir in the rolled oats, salt, grated courgette and carrot.
  3. Add the mixed seeds, nuts and feta cheese, then season with salt and pepper and add the fresh and dried herbs. Stir in the beaten eggs, mixing thoroughly.
  4. Spoon the mixture into the 12-Hole Individual Traybake Tin, levelling the tops. Bake for 18-20 minutes, until set and golden. Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack.

Tip: Omit the nuts if you prefer, and add another 40g of mixed seeds.