Cheesy Seed and Veg Flapjacks

Ingredients

• 60g unsalted butter

• 1 leek, trimmed, washed and diced

• 225g whole oats (gluten-free if required)

• 2 tbsp milled flaxseed

• 3 tbsp mixed seeds (use a ready-made mix, or try linseed, pumpkin and sunflower seeds)

• 125g carrot, grated

• 125g courgette, grated

• 150g lighter mature cheddar or vegan cheese, grated

• 2 medium eggs, beaten

2 servings

Calories~1225 kcal

Protein~52 g

Carbs~95 g

Fat~72 g

Fiber~17 g

Sugar~10 g

Total recipe

Calories~2,450 kcal

Protein~105 g

Carbs~190 g

Fat~145 g

Fiber~35 g

Sugar~20 g

Method

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6 and line a 20cm square tin with baking paper.

• Step 2

  Melt the butter in a large saucepan and fry the leek for 5-6 mins, stirring, until really soft. Stir in the oats, flaxseed, 2 tbsp of the mixed seeds, and the veg.

• Step 3

  Stir the cheese and eggs through the oaty mixture; season lightly, if you like. Spoon the mixture into the tin, pressing it down with the back of the spoon until evenly spread and roughly flat. Scatter with the remaining mixed seeds and lightly press to stick.

• Step 4

  Bake for 30-35 mins until golden and firm. Cool completely in the tin, then cut into 10-12 bars or squares. These will keep well in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.