Carrot, Parsnip and Coconut Flapjacks
Carrot parsnip and coconut flapjacks are oaty, sticky bars of yum.
  • 2 carrots
  • 1 parsnip
  • 1 apple
  • 125g (1/2 cup) butter (or vegan margarine)
  • 80g (1/3) light muscovado sugar (or brown sugar)
  • 3 tbsp agave nectar (or golden syrup or corn syrup)
  • 150g (1¾ cups) porridge oats
  • 75g (3/4 cup) raisins
  • 4 tsp seeds (mixed, linseeds, chia, pumpkin, sunflower… whatever you have to hand)
  • 50g (1/2 cup) desiccated (shredded) coconut
  • 1 tsp ground cinnamon
  1. Preheat oven to 180C/350F and grease and line a roasting tin or shallow cake tin.
  2. Peel and grate the carrots, parsnip and apple. Set aside.
  3. In a saucepan, gently melt together the butter, sugar and agave nectar or syrup.
  4. 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.
  5. Press the mixture down into the prepared tin and press down firmly. Bake for approximately 30 minutes.
  6. Leave to cool in the tin and then cut into bars.
Recipe by Veggie Desserts at