This savoury twist on the flapjack recipe uses earthy beetroot, creamy feta and tangy vinegar for a flavour filled flapjack!
A savoury flapjack may sound weird but it really works and is a great way of getting this wholegrain into your diet if you don’t like porridge in the morning or prefer something else for breakfast.
I just love the colour that beetroot lends to recipes but I know most people don’t like its earthy taste which is why I pair it with creamy tangy feta which is a great combination.
I also use pre cooked vac pack beets for easiness plus it’s a great staple to have in your fridge to whip up recipes like this or bulk out meals at short notice.
Recipe (makes 6/8 flapjacks depends on size)
-40g flour/unflavoured hemp protein
-2 tsp dried coriander flakes
-3/4 tsp garlic granules (or 1 large garlic clove blended with beetroot)
-125 to 150g beetroot (vac pack kind)
-splash balsamic vinegar
Optional: sunflower seeds for sprinkling- I like to soak these beforehand to reduce the phytates
-Preheat the oven to 180C fan then stir together the first 4 ingredients
-Blend the rest of the ingredients EXCEPT the feta and pour the wet mix into the dry and stir until combined. *You can leave this mix sit sit for 8 hours to allow the oats to soak & activate for better digestion and a moist inside (as the liquid has time to penetrate the grain) or you can go ahead with the rest of the recipe
-Once ready, crumble in the feta and stir then spread the mix onto a lined tray, add the seeds if using
-Bake at 180C for 22 to 25mins then allow to cool for a few mins before slicing
*Tip: I like to soak my grains before cooking, the same with seeds/nuts. I’ve noticed that this also produces a softer end product that’s also more moist which people often miss/find lacking in baked recipes that use 100% wholegrain so I highly recommend this, I often soak the mix overnight for lunch the next day or start it in the morning ready to bake that evening.