Rudolph’s carrot flapjacks
By Good Food
These moist oaty slices are packed full of fruits, seeds and spices – a great bake to make with the kids
- Prep:15 mins
Cook:50 mins
- Easy
Nutrition per serving
- kcal 302
- fat 17g
- saturates 9g
- carbs 28g
- sugars 14g
- fibre 3g
- protein 6g
- salt 0.3g
Ingredients
- 200g butter
- 100g golden syrup
- 50g soft light brown sugar
- 300g rolled oats
- 2 grated carrots
- zest 1 orange
- 100g chopped apricots
- 1 tsp cinnamon
- 50g pumpkin seeds
Method
Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.
