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Simple Crunchy Carrot Flapjack Recipe

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Crunchy Carrot and Seed Flapjack Recipe
Photo © British Carrots
Flapjack is a hugely popular tray bake here in Britain and in Ireland. From the most simple oat flapjack which is full of nutritious oats and golden syrup to flapjack packed with nuts, seeds and dried fruits.

This super simple, crunchy carrot flapjack is a wonderful way of using sweet carrots which provides sweetness and a crunchy bite helped along by the seeds.

The sugar content of carrots is one of the highest amongst vegetables, so no wonder they are popular in baking recipes and perhaps why children like to eat them, which is fine as they are packed with a healthy dose of vitamins and minerals as well.

There’s no need to peel carrots, just give them a good scrub because there's a lot of nutrition and flavour under the skin which will be lost if the carrot is peeled. Any greening on the top of the root, however, should be removed as this will cause bitterness. This recipe will make about 20 flapjacks and perfect for lunch boxes, parties or any get-together.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Approx 20

Ingredients:

  • 175g/6oz butter or butter alternative
  • 150g/5oz demerara sugar
  • 45ml/3tbsp golden syrup
  • 30ml/2tbsp black treacle
  • 225g/8oz carrots, washed and coarsely grated
  • 350g/12oz porridge oats
  • 45ml/3tbsp each pumpkin and sunflower seeds

Preparation:

Preheat the oven to 200 °C/Fan 180 °C/400 °F or Gas Mark 6 and grease a 30x20cm (12x8in) deep, baking tin.
  • In a large pan, melt the butter, sugar, syrup and treacle together, stirring until melted and smooth.
  • Remove from the heat, stir in the carrots, oats and seeds; stir well until thoroughly mixed. Tip into the tin and bake in the centre of the oven for 15 mins.
  • The flapjack is done when it is lightly golden around the edges. Remove the tin from the oven.
  • Whilst still hot lightly score into 20 squares, then leave to cool.
  • When cold, remove from the tin and finally cut into the squares. Store in an airtight container for up to 4 days.
  • This recipe is suitable for freezing. Once cold, wrap in baking parchment and then plastic bags. Freeze for up to 3 months.

Alternatives for Crunchy Carrot Flapjack Recipe

The recipe above is just one of many alternatives of a traditional flapjack, there are many more to choose form, restricted by your imagination. Here are some of my favourites which are fun to ring the changes with.

The method of making these alternative flapjack recipes is not unlike those above just vary the quantities and ingredients on the carrot flapjack as follows:

Recipe Courtesy of British Carrots

Apricot and Honey Flapjack:

Like the carrots and seeds this is another healthy recipe. Make using 3½ oz/100g butter with 3oz/85g soft brown sugar and 3 tbsp honey, 12 oz/350g oats and replace the carrot with 3½ oz/100g dried apricots, finely chopped and 1 small, mashed, banana.

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