LEEK AND CHEESE SEEDED FLAPJACKS
This is a delicious savoury flapjack, a great combination of slow release oats, protein packed seeds and cheese with shredded leeks for plenty of flavour, Erin and Calum love these.
1 Leek shredded
1 Tomato, finely chopped
½ Smoked paprika
30g Mixed seeds, (sunflower, pumpkin seeds)
1 tbsp Chopped parsley
200g grated cheese
3 eggs beaten
Pinch of salt and black pepper
1 : Preheat oven to 190 oc
2 : Grease and line a baking tray either 20cm square or use individual mini square or loaf tins to make individual flapjacks.
3 : Add the butter, leek, tomato and smoked paprika to a frying pan. Place on a low heat and cook gently for 5 min until leek has softened. Turn of the heat and allow the leek mixture to cool slightly. Add the remaining ingredients and mix thoroughly. Spoon the mixture into the prepared tins and press firmly down with the back of a spoon.
4 : Bake in the oven for 25 min, until golden brown. Allow to cook slightly. If using one large tin lift the flapjack out onto a board and cut into pieces while warm. If using individual moulds allow flapjacks to cool for 10 min before removing.
They can also be frozen for up to a month.