A very adaptable savoury recipe that's a great snack or lunchbox filler. It combines lots of vegetables with oats and cheese (vegan option).
200g grated courgette, zucchini
200g grated carrot
1 medium onion, grated
2 large eggs OR 2 tbsp. ground flaxseeds or whole chia seeds mixed with 6 tbsp. warm water and left to settle for 10 mins
200g flavoursome cheese or vegan cheese (non-soya based), grated
200g rolled gluten free oats or quinoa flakes
good pinch of dried herbs or 1 tbsp. fresh herbs
Preheat the oven to 190 degrees centigrade (fan assisted)
Grease and line a square baking tin (20x20cm) or use a brownie baking tin
In a large bowl mix together all of the ingredients
Pour into the tin or brownie holes
Bake for about 25 minutes or until the surface of the flapjack is golden brown.
Leave to cool a little before slicing into portion sizes and removing from the tin.