Carrot Cake Flapjacks

Carrot Cake Flapjacks

by Rachel de Thample

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 honey, which you can omit to further reduce sugars, if needed.

This recipe comes to us from Rachel de Thample's fabulous new book Winter Wellness, full of comforting, nourishing recipes to get you through these dark cold months.

This recipe works perfectly with our granola bundles. Swap out jumbo oats for a variety of flaked grains.

Makes 12 - 18

Ingredients

  • 150g Walnuts, or any nuts or seeds
  • 2 Carrots (total weight 200g)
  • 200g Jumbo Oats
  • 1 Clementine
  • 125g Coconut Oil
  • 125g Pitted Dates
  • 2 tbsp Raw Honey (optional)
  • 3cm thumb of Root Ginger, finely grated
  • 1 tbsp Mixed Spice
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Cardamom
  • 50g Ground Linseed 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, honey, 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. Cut the flapjack into 12–16 rectangular or square bars and store in the refrigerator for up to 1 week.



Rachel de Thample
Rachel de Thample

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More