Golden Squash and Cheddar Flapjacks
Ingredients
125g rolled oats (gluten-free, if required)
200g squash, peeled and coarsely grated
125g cheddar, grated
1 garlic clove, crushed or grated
100g mixed seeds and/or chopped nuts
2 tbsp dukkah
2 tsp harissa paste or chilli flakes, to taste
2 tsp finely chopped fresh rosemary
2 tbsp olive oil, plus extra for the dish
2 medium eggs
4 servings
Calories~588 kcal
Protein~23 g
Carbs~33 g
Fat~41 g
Fiber~8 g
Sugar~4 g
Total recipe
Calories~2,350 kcal
Protein~90 g
Carbs~130 g
Fat~165 g
Fiber~30 g
Sugar~15 g
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Place the rolled oats, squash, cheddar and garlic in a large bowl.
Step 2
Stir in the seeds and/or nuts, dukkah, harissa, rosemary and oil. Season with sea salt and freshly ground black pepper. Whisk the eggs and fold into the mixture until everything is evenly combined.
Step 3
Grease and line a 20 cm square baking dish, tip in the mixture and press down firmly. Bake for 45 mins or until golden and crisp at the edges. Serve warm from the tin or allow to cool before removing and cutting into squares or rectangles. Store in an airtight container for up to 3 days or freeze for 1 month.
