Carrot Cake Flapjack
All the flavours of carrot cake rolled into a delicious crumbly flapjack.
Keyword:
baking, flapjack, oats
Gather
- 100 g banana (approx 1 medium) mashed
- 40 g soft dates (approx 5) chopped
- 40 g carrot (1 small) peeled & finely grated
- 10 g desiccated coconut (approx 2 tablespoons)
- 20 g currants (approx 2 tablespoons)
- 1/8 teaspoon nutmeg
- 1/4 teaspoon mixed spice
- 1/4 teaspoon cinnamon
- 15 ml coconut oil (approx 1 tablespoon) melted
- 75 g oats (gluten free if reguired)
Prepare
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Put the banana and dates in a bowl and ensure they are well mashed and mixed together.
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Add the carrot, coconut and currants and mix in.
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Sprinkle over the nutmeg, mixed spice and cinnamon, mix through.
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Pour the coconut oil over, roughly mix in, then add the oats and mix well.
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Spoon into a lined tin and press down using the back of the spoon.
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Bake at Gas Mark 5 (375f / 190c) for 15-20 minutes. The flapjack should be golden brown around the edges. Allow to cool for a few minutes, then carefully cut into squares. Leave to cool in the tin.
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Enjoy!
