Did you read the title of this post and think 'YUK'? I have to admit that I did when I saw a recipe for them in a book recently. When I think of flapjacks I think of sweet, chewy, syrupy, oaty treats... but a savoury version?! Just wrong.
Well I can only urge you to put your prejudices aside and read on.
These flapjacks might better be called 'Cheesy Flapjacks' (does that sound any more appetising?!) and the recipe is taken from the brilliant 'Baby Led Weaning Cookbook' by Gill Rapley. I tend to make a half-sized batch of these, but as Ted is beginning to eat more and more (and I love to snack on them too) I think I'll start making the full amount. They are really useful portable snacks for babies, but if you don't have children to feed then please don't ignore this recipe, they're delicious for all ages!
100g butter ( preferably unsalted if cooking for young children)
300g porridge oats
350g grated cheese (I usually use mature cheddar, but used 50% red leicester in my most recent batch which gave them an attractive orangey colour)
2 beaten eggs
200-300g of one of any of the following (grated): carrot, courgette red onion, sweet potato, swede or parsnip (the veg is an optional addition, but I usually grate in whatever veg I have in the fridge, just to make them extra-nutritious).
Preheat oven to 180 and lightly grease a Swiss roll tin (for a half-batch I use my 20x20cm silicon pan).
Melt butter in a pan over a low heat. Take off the heat and combine all ingredients in the pan, mixing well.
Press down into the tin using the back of a spoon or fork. Bake for 20 minutes until golden brown (I usually find they need an extra 5-10 minutes, but that might just be my oven, or my own personal preference).
Allow to cool for 5 minutes then cut into slices and turn out onto a wire rack (although if I've cooked mine in a silicon tray I let them cool in that before turning them out onto a wooden board and cutting them into slices).
And my harshest food critic? He approves! Success.