Denise says:
- Unusual, delicious and relatively healthy – these savoury flapjacks make the perfect snack or dessert. I’m using White’s Speedicook Porridge Oats, which are traditional whole grain rolled oats, adding natural fibre to the recipe.
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Makes 12
Ingredients:
- 100ml water
- 50g butter
- 200g White’s Speedicook Porridge Oats
- 250g butternut squash – peeled and cubed, approx. 1cm²
- 200g grated carrot
- 75g mixed seeds (e.g. pumpkin, sunflower, linseed, sesame)
- 100g hazelnuts, toasted and roughly chopped
- 2 eggs
- 250g ricotta cheese
- Salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme
- 1 large tablespoon dried coriander
Method
- Add 100ml water to a small saucepan and bring to the boil. Add the butternut squash and cook roughly 5 minutes or until very soft. Drain and set aside. Mash with a fork.
- Preheat the oven to 200°C / Gas Mark 6.
- Melt the butter in a medium sized saucepan. Remove from the heat and stir in the White’s Speedicook Porridge Oats, salt, cooked butternut squash and carrot.
- Add the mixed seeds, nuts and cheese, then season with salt and pepper and add the fresh thyme and dried coriander.
- Stir in the beaten eggs, mixing thoroughly.
- Spoon the mixture into a square tin 23cm x 23cm and 4cm deep, lined with baking paper.
- Bake for 25 minutes, until set and golden.
- Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack.
- Cut into squares.
Tagged in: Butternut Squash, Carrots, Cheese, Eggs, English, mixed seeds, porridge, Shabbat, Side dish, Starter, vegetarian, Yom Tov