So I have been snacking on these savoury flapjacks every day since coming back from Catalonia, I simply had to share the recipe with you guys. Kimberly Parsons, author of The Yoga Kitchen, gave them to us for our packed lunch for the journey home from her retreat, so cute, and I instantly made a big batch the day after I got back. I’m a huge flapjack fan and I love snacking but most flapjacks, even the healthy versions, can sometimes contain a bit too much sugar for an every day snack. These savoury versions are a fabulous snack on the go as they are packed with vegetables, egg, oats, herbs and a little feta. I’m on to my third batch already…They are great to cut into squares, wrap in cling film and freeze too and I’m also going to try playing around with the ingredients for my next batch. Perhaps goats cheese instead of feta and grated butternut squash instead of courgette. I will always keep the olives though, they are the best bit! I hope you love these savoury flapjacks as much as me.
Ingredients – makes 12 flapjacks
1 tablespoon coconut oil
1 small red onion, finely chopped
1 red (bell) pepper, diced
2 courgettes, grated
3 tablespoons Kalamata olives, pitted
2 eggs, lightly whisked
50ml olive oil
250g gluten-free rolled oats
1½ teaspoons dried oregano
1 teaspoon sea salt
½ teaspoon freshly cracked pepper
150g crumbled feta
1. Preheat the oven to 180C fan and line a 36 x 20cm square baking tin (pan) with baking paper.
2. Place the coconut oil in a frying pan over a medium heat, add the onion and red pepper and sauté until soft.
3. Add the courgettes and olives and cook for a further few minutes.
4. Transfer to a large mixing bowl and add the eggs, olive oil, oats, oregano, salt and pepper. Using your hands, mix to combine, then transfer to the prepared tin.
5. Add the crumbled feta over the top of the mixture and, using your hands or a flat spatula, pat the mixture firmly down into the baking tin.
6. Sprinkle with a little more dried oregano.
7. Bake in the oven for 35 minutes or until golden and cooked through. Allow to cool before cutting into 12 squares.
Note: this recipe is from The Yoga Kitchen by Kimberly Parsons. I would 100% recommend this book for lots of other tasty vegetarian recipes.
Love, Lottie x