No joke, these things taste and smell a little bit like a pizza, the herbs+cheese+tomatoes are a great combo and one you need to try at least once!
They’re great for lunchboxes but also for anyone who wants more fibre in their diet but doesn’t like or want oats for breakfast then this recipe is a great one.
The courgette in this may seem a little strange but trust me it works, it gives moisture to the recipe plus the other ingredients cover any bland flavour it has. It’s also another veg that’s squeezed in there which can be a secret from anyone you want to feed more veg to without really knowing!
-75g wholemeal flour or chickpea (besan/gram) flour
-1 medium courgette, grated
-10 sundried tomatoes in oil, chopped
-1 Tbsp Italian herbs
-1 large garlic clove, crushed
Pre-heat your oven to 180c fan
Chop or grate the items you need to prep first, then mix together the dry ingredients then add the water and stir.**
Crush the garlic into the feta while breaking the feta up into bits with a fork/spoon, add the other ingredients and mix well.
Bake at 180c for 20min then remove and allow to cool.
**Tip: For better digestion, mix the dry flour+oats and water together then leave for a few hours (7-8hrs) covered then continue with the rest of the recipe. This allows the grains to soak and activate which will make the end result softer but also better for your gut, this is also beneficial if using jumbo oats as the soaking allows them to be softer once baked.
For another savoury flapjack recipe check out my beetroot feta flapjacks