Savoury Oat Flapjacks

Name: Savoury Oat Flapjacks
Yield: Make a dozen flapjacks
Cuisine: British
Ingredients: 1 leek, chopped; 200 g (7 oz) rolled oats; 150 g (5 oz) carrot, grated; 75 g (2½ oz) butter; 1¼ teaspoon smoked paprika; 35 g mixed seeds (sesame seeds, sunflower, pumpkin seeds); 35 g mixed seeds (sesame seeds, sunflower, pumpkin seeds); 50 g (1¾ oz) cashews, roughly chopped; 35 g mixed seeds (sesame seeds, sunflower, pumpkin seeds); 50 g (1¾ oz) Parmesan, grated; 3 eggs; 35 g mixed seeds (sesame seeds, sunflower, pumpkin seeds); 125 g (4½ oz) mature Cheddar, grated

Preparation info

Make
a dozen
flapjacks

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Flapjacks (sorry, American folks – not pancakes, but more like granola bars!) are traditionally sweet, made with golden syrup, dried fruit and nuts. These savoury flapjacks make the perfect brunch or packed in a rucksack and taken on a hike up a Munro for a well-deserved mountaintop treat.

Ingredients

1 leek, chopped
75 g (2½ oz) butter
1¼

Europe
United Kingdom
Snack
Scotland
Brunch
Breakfast
Mediterranean
Vegetarian
Gluten-free

Method

In a frying pan, cook the leek in the butter and paprika until the leek has softened, then allow to cool.

Preheat the oven to 170°C fan (375°F).

In a bowl, mix together the oats, grated carrot, cashews, mixed seeds (saving a handful of seeds to top the flapjacks), both