Carrot parsnip and coconut flapjacks - a filling treat that's bursting with vegetables.
Ah, flapjacks. Sin wrapped up in healthy branding. A bit, 'fur coat, no knickers', if you will. But they certainly are delicious!
These are British flapjacks - sweet oaty bars, not the American-style pancake flapjacks. They're a portable treat, a breakfast, a snack. They're whatever you want them to be.
I've tried to make this recipe extra healthy with less sugar and adding in some veggies: carrot and parsnip to the coconut flapjacks. Flapjacks were always popular in my house when I was growing up. My mum was pretty strict with us food-wise, but we were allowed flapjacks, as well as sesame snaps (remember those?). Sticky, sweet and oaty - plus whatever mum had to hand. That's what these are like. A nice flexible flapjack recipe to use up whatever is lurking in the baking cupboard. I'm sure my son will be delighted to find a square of this in his lunch bag at preschool.
Carrot, Parsnip and Coconut Flapjacks
- 2 carrots
- 1 parsnip
- 1 apple
- 125 g ½ cup butter (or vegan margarine)
- 80 g ⅓ light muscovado sugar (or brown sugar)
- 3 tbsp agave nectar or golden syrup or corn syrup
- 150 g 1 ¾ cups porridge oats
- 75 g ¾ cup raisins
- 4 tsp seeds mixed, linseeds, chia, pumpkin, sunflower… whatever you have to hand
- 50 g ½ cup desiccated (shredded) coconut
- 1 tsp ground cinnamon
- Preheat oven to 180C/350F and grease and line a roasting tin or shallow cake tin.
- Peel and grate the carrots, parsnip and apple. Set aside.
- In a saucepan, gently melt together the butter, sugar and agave nectar or syrup.
- In a bowl, mix together the oats, raisins, seeds, coconut, cinnamon and then stir in the grated carrot, parsnip and apple. Add the melted butter and combine.
- Press the mixture down into the prepared tin and press down firmly. Bake for approximately 30 minutes.
- Leave to cool in the tin and then cut into bars.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.