Carrot cake flapjack

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Carrot cake flapjack

These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and maple syrup, which you can omit to further reduce sugars, if needed.

Ingredients

• 150g walnuts, or any nuts or seeds
• 2 carrots (total weight 200g)
• 200g jumbo porridge oats
• 1 clementine
• 125g coconut oil
• 125g pitted dates
• 2 tablespoon maple syrup (optional)
• 3cm thumb of root ginger, finely grated
• 1 tablespoon mixed spice
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground cardamom
• 50g ground flaxseed, and/or hemp seeds

Method

1. Preheat the oven to 180°C/170°C fan.
2. Line a 20cm square tin with greaseproof paper – this will stop the flapjacks sticking to the tin – or use a tin with a removable base.
3. Roughly chop the nuts. Coarsely grate the carrots. Mix both together with the oats in a large bowl.
4. In a blender, whizz the whole clementine – skin and all – with the coconut oil, dates, maple syrup, if using, ginger, spices and flaxseed or hemp seeds. Pour the spiced date mixture in with the nuts, carrots and oats and mix.
5. Pack into the lined tin, pressing down to compact the mix, and bake in the centre of the oven for 30 minutes, or until golden on the top and crispy around the edges.
6. Cut the flapjack into 12–16 rectangular or square bars and store in the refrigerator for up to 1 week.

This stunning recipe comes from former MIH teacher Rachel De Thamples new cook book Winter Wellness.