Rudolph’s carrot flapjacks

Rudolph’s carrot flapjacks

By Good Food
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(3 ratings)
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Prep: 15 mins Cook: 50 mins

Easy

Makes 16
These moist oaty slices are packed full of fruits, seeds and spices - a great bake to make with the kids

Nutrition and extra info

Nutrition: per serving

  • kcal302
  • fat17g
  • saturates9g
  • carbs28g
  • sugars14g
  • fibre3g
  • protein6g
  • salt0.3g
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Ingredients

  • 200g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet…

  • 50g soft light brown sugar
  • 300g rolled oats
    Two piles of oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 2 grated carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g chopped apricot
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g pumpkin seed

Method

  1. Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.

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Comments, questions and tips

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guida61nunes
10th Oct, 2018
I'm just making them for the second time, love them! As I don't normally have pumpkin seeds at home, I substitute with both sunflower and sesame seeds. I've had no difficulty cutting them, I do it still in the tin, let it cool down completely and only then take them out of the tin and cut along the same lines again - as I always do with flapjacks.
j.collier
1st Jul, 2015
Very let down by this recipe. It tastes absolutely scrummy but it ended up as just a pile of crumbs which could not, in any way, be cut into squares. I followed the recipe exactly but to no avail. I did several things in an attempt to resuscitate the flapjack but it still ended up in the bin. Very unusual for a Good Food recipe.
_frogger_
1st Apr, 2014
Really, really disappointed in this recipe. 1 star. It's easy enough to make and I followed the recipe to the letter but what came out of the oven was unsliceable; it just crumbled as soon as I tipped it out. I've managed to salvage 7 squares but hold no hope that they will remain intact when they're picked up. Which is incredibly annoying when I've baked them to take to a toddler group where there are no plates and the items taken need to be able to be held in one hand without falling all over the floor. I've got no time to re-bake them and even if I did, I don't have enough ingredients left. Despite delicious taste I will absolutely NOT be using this recipe again.
kljlarsson
22nd Sep, 2013
Oh, yum! This is so delicious! It is like a crumbly cake, or a soft flapjack, but who cares when the taste is so divine! I thought I was back in Sweden at xmas! My kids aged 2 and 6 also loved it.
jcrawford323
25th Feb, 2013
5.05
I really liked these. Nice and moist and very moreish.
Snoweider
1st Dec, 2012
4.05
lovely fruity crumbly flapjacks and for the first time ever, I had all the ingredients in the store cupboard. I think I baked them a little hot, as they were a bit over done, but delicious all the same. i'd definitely make them again, and am looking forward to trying lots of different added goodies.
janethutton
10th Apr, 2012
4.05
This used the ingredients had to hand & isn't too sweet. I had mixed seeds, & used sultanas instead of apricots which worked fine. I will use the recipe again. It becomes soft in a day or two which I liked (probably due to the carrots).
jabberjc
13th Mar, 2012
The best flapjacks I have ever made! The taste was amazing. Did not need to change anything. Will double amount next time as they did not last!
emcooper
14th Mar, 2014
Can these be frozen, does anyone know?
goodfoodteam's picture
goodfoodteam
24th Mar, 2014
Hi there. Unfortunately, the flapjacks are not suitable for freezing.
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