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Seeded cheese & chive flapjacks in tupperware at a picnic

Seeded cheese & chive flapjacks

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12-16

Who says flapjacks should always be sweet? Rustle up a batch of these cheese and chive savoury flapjacks – they're ideal for picnics or as a snack to curb hunger

  • Vegetarian
Nutrition: Per serving (16)
NutrientUnit
kcal166
fat11g
saturates5g
carbs12g
sugars1g
fibre2g
protein5g
salt0.8g
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Ingredients

  • 100g butter
  • 250g porridge oats
  • 2 carrots , grated
  • 1 tbsp milled flaxseed
  • 1 tbsp chia seeds
  • 100g mature cheddar , grated
  • 2 large eggs , beaten
  • small bunch of chives , snipped
  • 2 tbsp mixed seeds (we used a mix of pumpkin, sunflower and sesame seeds)

Method

  • STEP 1

    Melt the butter in a large pan, then add the oats, carrots, flaxseed, chia seeds and some seasoning. Leave to cool for about 10 mins. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with baking parchment.

  • STEP 2

    Stir the cheese, eggs and chives into the oat mix. Tip into the tin and scatter over the mixed seeds. Press down with the back of a spoon, making sure it fills the tin to the edges. Bake for 25-30 mins until golden. Leave to cool completely in the tin before cutting into bars.

Goes well with

Recipe from Good Food magazine, June 2020

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Overall rating

A star rating of 3.9 out of 5.21 ratings
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