Can you imagine a savoury flapjack? Then make these tasty savoury squares! They’re perfect for packed lunches, picnics and healthy snacks.
Cheddar, Roasted Seed and Carrot Savoury Squares
12
40
MINS
MINS
Metric
Imperial
INGREDIENTS
| 70g | TREX |
| 15g | Butter |
| 150g | Rolled oats |
| 1/2tsp | Salt |
| 200g | Grated carrot |
| 70g | Mixed seeds (e.g pumpkin, sunflower, linseed, sesame) |
| 40g | Hazelnuts or almonds, chopped |
| 150g | Mature Cheddar cheese, grated |
| Salt and freshly ground black pepper | |
| 2tsp | Chopped fresh thyme or rosemary |
| 1tsp | Mixed dried Italian herbs |
| 2 | Large eggs, beaten |
Method
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Melt the TREX and butter in a large saucepan, taking care that they don’t get too hot. Remove from the heat and stir in the rolled oats, salt and grated carrot.
Add the mixed seeds and nuts with the Cheddar cheese. Season with salt and pepper and add the fresh and dried herbs. Stir in the beaten eggs, mixing thoroughly.
Spoon the mixture into a 12-hole individual tray bake tin, leveling the tops. Bake for 18-20 minutes, until set and golden. Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack. Alternatively, bake in a 23cm square baking tin and cut into pieces when cooled.
Cook’s tip: Omit the nuts if you prefer, and add another 40g of mixed seeds.
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