Similar to regular flapjacks in that they are oat based, but made with vegetables and cheese instead of honey etc. Think nut loaf - meets quiche - meets stuffing! Still with me....?
I have been making big batches of these ever since Priya introduced me to them last year.
The thing is, I'm not very keen on raw carrot or courgette, and in these those ingredients are barely cooked but the herbs, cheese and oats kind of drown them out a bit. The fact they are full of oats and therefore slow release energy, make them really filling and pretty healthy too.
You will need:
200g porridge oats
200g grated carrot
200g grated courgette
200g grated cheese (I used half-fat cheddar)
2 small onions (finely chopped)
2 eggs beaten
1 tsp dried mixed Italian herbs (or just thyme, sage or oregano)
1/2 tsp pepper
1/2 tsp salt
What you do:
Preheat the oven to 190 degrees
Grease a baking tray (swiss roll size)
I use a larger tray and cook them only about 1.5cm thick.
Mix the oats, onion, carrot and courgette in a large bowl
When they are all well combined, add the cheese...
Then in a small bowl mix the eggs, dried herbs, salt and pepper and then add this mixture to the big bowl and combine.
Press this mixture into your greased baking tray and bake for 25-30 minutes or until set and lightly golden on the top.
It's a bit hard to make these look particularly appetising or glamorous but they are so handy to have cut up in squares in the freezer for a day when you can't be bothered to, or haven't got the time to make a packed lunch.
These broccoli and cheese muffins are also fantastic...