Carrot, cranberry and pumpkin seed flapjacks
- Cate Dixon
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Serves 14
Easy
Prep: 15 mins
Cook: 25 mins
plus cooling
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Craft enchanting reindeer food flapjacks with kids on Christmas Eve. Packed with love and key ingredients like carrots, it's a magical treat for our festive friends!
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
220g butter
plus extra for the tin
-
170g dark brown soft sugar
-
50g golden syrup
plus extra for drizzling
-
300g porridge oats
-
5 tbsp pumpkin seeds
-
75g dried cranberries
-
1 large carrot
(about 150g), coarsely grated
-
festive sprinkles
of your choice, to decorate (optional)
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Nutrition: Per serving
- kcal316
- fat17g
- saturates9g
- carbs35g
- sugars19g
- fibre3g
- protein4g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 5cm deep baking tray and line with with baking parchment. Tip the butter, sugar and golden syrup into a large pan and melt over a medium heat, stirring frequently until the mixture comes to a rolling boil. Add the oats, pumpkin seeds, cranberries and carrot, and stir until well-combined. Tip into the baking tray and smooth the surface with the back of a wooden spoon so it reaches the edges of the tray.
-
step 2
Bake for 25 mins until lightly golden. Leave to cool for 5 mins, then cut into 14 even-sized rectangles and leave to cool completely in the tray. Once cool, store in an airtight container for up to two weeks. Best eaten within five days. To serve, drizzle with extra golden syrup and top with festive sprinkles, if using.
Recipe from Good Food magazine, Homemade Christmas 2021
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