Zucchini, Apricot and Pumpkin Seeds Flapjacks
Makes 8
Ingredients
125g butter or vegan alternative
100g golden caster sugar
2 tablespoons golden syrup
260g rolled oats (gluten free)
1 medium courgette, only green outer part grated *keep the rest for a soup or compost!
80g dried pieces of apricots and mango, chopped
50g pumpkin seeds
Method
In a pot, melt the butter, sugar and golden syrup.
Then stir in the rolled oats, grated courgette, apricots and pumpkin seeds until well combined.
Tip into a baking tin lined with non-stick parchment or silicon paper.
Smooth the oat mixture into the tin, pressing down with the back of a wooden spoon.
Bake in the oven 180oc/Gas Mark 4 for 12 - 15 minutes.
Score whilst still warm.
Allow to cool, before removing from the tin and slicing.
never though to include zucchini in flapjacks but am interested - that green is quite striking in the photo - is it before it is cooked?
ReplyDeleteThanks Johanna, you don't really taste it. Yes that pic was taken before it was baked.
DeleteI think there should be some sort of prize for creative use of courgette, and you should win it! You've given me more ways to use the humble zucchini than I would have thought of otherwise. I'm a bit of a flapjack dodger, but I'm keen to use more veggies in cake!
ReplyDeleteThank you so much Joey. How can you be a flapjack dodger? it is often my breakfast on the go. Have yo seen my vegan courgette cake? https://allotment2kitchen.blogspot.co.uk/2014/08/vegan-courgette-chocolate-cake.html
ReplyDeleteWhat a great flapjack recipe. So full of goodness and nicely straightforward to make.
ReplyDeleteThank you Kari. I use this flapjack base a lot and then mix it up with dried fruit and seeds, or sometimes nuts - it rarely fails me.
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