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Savoury Vegetable Flapjack

I first made savoury vegetable flapjacks four years ago when I was weaning my son. They were an instant hit and something that I've made regularly ever since. I love the simplicity of the ingredients and the recipe. My son still eats them regularly, they are perfect for his school packed lunch.


If you follow me on instagram then you will know that he is not great with eating vegetables. He pretty much only eats sweetcorn and peas and sometimes the occasional piece of broccoli. With this in mind I try to go down the hidden veggie route. I know this route is not agreed with some dieticians but if I didn't hide it then he wouldn't eat it. I do always smile when I see that he's eaten all of it, one up on the veggie war!


So not only is this recipe perfect for lunch boxes it's also ideal for baby led weaning. You can also mix up what vegetables you include. Our favourites are carrot, sweet potato and courgette. Most root vegetables work really well. Once baked keep stored in an airtight container or pop them in the freezer.

Savoury Vegetable Flapjack

Ingredients

150g porridge oats
100g grated cheese
100g grated vegetable of your choice (squeeze out any excess water)
50g unsalted butter
1 large egg, beaten


Method

In a large bowl mix together all the the ingredients except the butter. In a large pan melt the butter over a low heat. Once melted add the oat mixture to the butter in the pan and mix well until it's well combined.


Transfer the mixture into a greased square tin. Bake in the oven for 20 minutes at 180 until golden. Allow to cool down before transfering to a wire rack to cool. Store in an airtight container for a few days or pop in the freezer.


Recipe adapted from the baby led weaning cookbook

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