Savoury Flapjack
Wednesday 5th May 2021
These snacks are perfect for long or multi-day rides. They have a long shelf-life and are very nutritious and filling.
Ingredients
200g grated carrots
100g rolled oats
1 tbsp Herbs de Provence or any dried herbs (optional)
3 tbsp pumpkin seeds
3 tbsp sunflower seeds (or other seeds like flax)
Salt & pepper to taste/preference
1 beaten egg (can be replaced by 1/3 cup of chic-pea water for vegan version)
1 tbsp olive oil
1/2 mashed ripe banana
Any other ingredients can be added, e.g. chopped dates, chopped nuts, raisins, muesli mixes.
You can't really get it wrong with the ingredients, just mix and match to your preference and see how it goes!
Method
Grate the carrot into a large bowl. Add all the other dry ingredients and mix well.
Stir in the beaten egg, olive oil and banana and mix well to a slightly gooey dough.
Pour into a parchment lined oven proof dish (about 24x16cm) and pack down firmly with a large spoon.
Bake in a preheated oven at 180ºC for 40-50 minutes depending on how crunchy you like them.
Remove from the oven and place on a rack (with parchment) for 20 minutes to cool and set before slicing into 12 pieces.
Storage
Store in an airtight container in the fridge. Keeps for a week.
It’ll easily last 2 days at room temperature/on the bike if wrapped well, possibly more.