As my blog title mentions baking I thought it was time I got on with some! These savoury flapjacks are so quick and easy to make and are perfect for snacks, lunchboxes, picnics and last night they went very well with some homemade lentil and vegetable soup.
- 125g oats
- 50g seeds (I used a mixture of pumpkin and sunflower seeds and some leftover pine kernels but you could also use sesame seeds or even chopped nuts)
- Pinch of mustard powder
- Pinch cayenne pepper
- 100g grated cheese (use a mature cheddar for plenty of flavour)
- 75g butter
- 1 free range egg, beaten
- 2 tablespoons milk (I used almond because that’s what I had but any milk will do)
Pre-heat oven to Fan 170° and line a 20 cm square baking tin with baking parchment. A good non-stick tin would probably be fine without lining but I prefer stress-free removal after baking.
Combine the first five ingredients in a bowl. Melt the butter over a low heat and stir into the dry ingredients with the beaten egg and milk. Stir well and press lightly into the tin.
Bake for 25 minutes or until the top is golden and the surface feels firm. Allow to cool and settle in the tin before removing and cutting into bars or squares. As you will see from the photo, the flapjack is quite thin. I have made it before with double the quantity in the same size tin to make a chunkier version, adjusting the cooking time accordingly.
I have no idea how long these would keep in the fridge because they have always disappeared in a few hours!
You could make the flapjacks gluten free by using gluten free oats. Talking of gluten free baking, check out these amazing chocolate brownies made by Kyrie. They look absolutely delicious!