These delicious Carrot & Raisin Flapjacks taste like the perfect combination of a carrot cake and a flapjack, I mean what’s not to like!? Plus, they contain protein-packed porridge oats and two types of fruit, which means they are virtually a health food – am I right?
Ingredients
250g Porridge oats
75g Carrot, peeled and grated
75g Raisin, roughly chopped
1 1/2 tsp ground cinnamon
130g Butter
50g Sunflower oil
70g Golden syrup
85g Light brown sugar
1 1/2 tsp Vanilla extract
1 Egg, beaten
75g Carrot, peeled and grated
75g Raisin, roughly chopped
1 1/2 tsp ground cinnamon
130g Butter
50g Sunflower oil
70g Golden syrup
85g Light brown sugar
1 1/2 tsp Vanilla extract
1 Egg, beaten
Method
- Preheat the oven to 180 Fan.
- Line a 23cm square tin with baking paper.
- Measure the oats, carrots, raisins and cinnamon into a large bowl.
- Measure the butter, oil, golden syrup, sugar and vanilla into a saucepan. Heat until melted and runny. Pour the wet ingredients into the dry. Add the beaten egg and mix it together.
- Spoon into the tin and level the surface.
- Bake for 25 minutes until pale golden and slightly soft in the centre. Leave to cool, slice into 16 squares.
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