Spiced, warming carrot cake flapjacks with no refined sugar & lots of healthy fiber & fats from oats, rye, flaxseeds and fruit/veg. I purposely lowered the amount of fat from oil that standard recipes use but they still came out great with a slightly crisp texture!
I also made these dairy free by using coconut oil instead of butter which works really well with the carrot cake flavours. Perfect for winter time when carrots are so easy to get & the spices are lovely on cold mornings, plus they’re portable too for an on the go healthier snack!
Recipe (makes 6-8 flapjacks)
-175g mix of oats and rye flakes (can sub 30g for plant protein powder)
-60g raisins/dried fruit (soaked in water for 15-20min beforehand)
-170g fresh carrot grated
-2 Tbpsn flaxseeds (I like Linwoods cinnamon flavour)
-1 tsp cinnamon & 1/2 tsp ginger
-45g coconut oil melted
-28-30g honey/maple/date syrup
-50ml water
optional icing/drizzle: I used a sugar free, icing sugar blend (Purevia) with some baobab & 1 Tbsp water
Directions
-Mix together the dry ingredients plus dried fruit then melt the wet ones together over a low heat before stirring into the dry, leave to absorb & thicken for about 15min while the oven pre heats to 150c fan.
-Press the mixture into a lined pan, press it down tight then pop into the oven to bake for 18mins or until golden around the edges
-Make the drizzle if using and drizzle over the bars once they’ve cooled
