Sneaky Veg Flapjacks

I struggle to get my youngest daughter to eat any vegetables, except for peas – for some reason these are enjoyable! She is 3 and would prefer bread and cereal, or cake and biscuits, to most things and since heading into this especially fussy season, it has made dinner time quite frustrating.

So, the other day I decided to adapt a recipe for savoury cheese flapjacks that she loves, and see if I could hide some more vegetable goodness.

I made these flapjacks with grated courgette, ground up linseeds and ground pumpkin seeds. Amazingly they were a hit and she has devoured them.

Sadly The Boy and Eldest don’t like them, but Husbandman and I do. They make a great snack or sandwich alternative for a lunchbox, and are jam-packed with energy, as beside the cheese, pumpkin seeds are almost 30% and linseeds 20% protein, and oats are a slow release food which therefore keep you fuller for longer.

This recipe is quick and easy to make, even quicker if you can use a food processor to grate your cheese and courgette, and the nut/coffee grinding attachment to grind the seeds. You could leave the seeds whole, if you prefer for extra crunch, but I suspected that Mini One would be less inclined to eat them.

As the courgette is quite a wet vegetable, these flapjacks are less dry than usual, but softer and more cake-like, which is good too.

Feel free to experiment with other soft veg and see how it works out.

Cheesey Courgette Flapjacks

(makes 12-15)

Ingredients

150-160g Grated Courgette

100g Grated Cheddar (mature)

50g Grated Mozzarella (I buy this pre-grated. You could use all Cheddar, but it makes the flapjacks much saltier, which is not so good for children. Alternatively you could just use a very mild Cheddar.)

2 Eggs

45g Butter

140g Porridge Oats (not instant oats)

2-3 Teaspoons Linseeds (ground optional)

2-3 Teaspoons Pumpkin Seeds (ground optional)

Method

1. Preheat the oven to 180°C/350°F/Gas 4.

2. Line a shallow baking tin with grease proof paper.

3. Mix everything together in a large bowl, until everything is well meshed, then press into a tin, roughly an inch high.

4. Bake for 30-40 minutes until golden brown.

5. You can cut them into slices, once they are cool.

Enjoy.

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