Crunchy Carrot and Seed Flapjacks

Great recovery food to follow exercise (carbs, fat and protein), but not so good for the dieters!   (183 kcal per serving)

Carrot and seed flapjacks IMG_3360 c

Prep time 10mins; cook 15mins; 20 servings.

  • 175g buttery-taste low-fat spread (or butter)
  • 150g demerara sugar
  • 3 tbsp golden syrup
  • 2 tbsp black treacle
  • 225g carrots, washed and coarsely grated
  • 350g porridge oats
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds

Pre-heat the oven to 200 C / 400 F / Gas 6.

In a large pan, melt the spread, sugar, syrup and treacle together, stirring until melted and smooth.

Remove from the heat and stir in the carrots, oats and seeds until thoroughly mixed.

Tip into a 30x20cm (12x8in) tin, press down well and bake in the centre of the oven for 15mins.

When lightly golden around the edges, remove from the oven.  While hot mark out 20 squares, then leave to cool.  When cold, remove from the tin and separate properly.

Store in an airtight container.  Suitable for freezing.

Source: www.britishcarrots.co.uk

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