carrot, apple & ginger flapjacks
These flapjacks were inspired by my daughter’s love of carrot, apple and ginger juice. The carrot and apple make them naturally sweet so there’s no refined sugar in these flapjacks, although I have used some maple syrup to sweeten further. We always try and add vegetables to as many of our dishes as possible and these flapjacks are a perfect example. Perfect for summer picnics or after school treats.
thumb-sized piece of ginger
100g cashew butter (to make nut-free you could use tahini)
4 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut oil
150g gluten free oats. I used Rude Health Sprouted Porridge Oats
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 teaspoon ground ginger
1 teaspoon cinnamon
Preheat oven to 160°C
Line a baking tray measuring 20cm x 20cm with baking parchment.
Grate the carrot, apple and ginger in a food processor and then add to a large bowl.
Melt the cashew butter, maple syrup, coconut oil and vanilla extract over a low heat to melt and combine.
Combine all the ingredients together in the bowl and mix well.
Bake in the pre-heated oven for 30 minutes until lightly golden.
The Health Boost tip
The oats are an excellent source of manganese, molybdenum and fibre and provide a slow-release energy. Oats also contain beta-glucans, which have been shown to help reduce cholesterol levels.