Step 1
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Cook’s tip: Omit the nuts if you prefer, and add another 40g of mixed seeds.

Cheddar, Roasted Seed and Carrot Savoury Squares

Cheddar, Roasted Seed and Carrot Savoury Squares

Can you imagine a savoury flapjack? Then make these tasty savoury squares! They’re perfect for packed lunches, picnics and healthy snacks.

12

Serves: 12

40
MINS

Bake Time: 40 mins

SUITABLE FOR VEGETARIANS
SUITABLE FOR FREEZING

INGREDIENTS

70g3oz TREX
15g1/2oz butter
150g6oz rolled oats
1/2tsp1/2tsp salt
200g7oz grated carrot
70g3oz mixed seeds (e.g pumpkin, sunflower, linseed, sesame)
40g1.5oz hazelnuts or almonds, chopped
150g6oz mature Cheddar cheese, grated
Salt and freshly ground black pepper
2tsp2tsp chopped fresh thyme or rosemary
1tsp1tsp mixed dried Italian herbs
22 large eggs, beaten

METHOD

Step 1
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Cook’s tip: Omit the nuts if you prefer, and add another 40g of mixed seeds.

BAKE MODE