Carrots… All summer ate them raw and now decided it is a time to cook something. All ideas been boring and very common like carrot and coriander soup or cake with buttercream icing (vegan surely). Not saying this is not tasty, but I know how many times I made carrot soup and I know that sometimes phrase ‘use up those carrots’ means something more than soup. But what? Not a shame to tell that as everyone I look for ideas on internet and today I was trying to find something simple, delicious and very needed tasty snack for everyday life.
Imagine mornings when alarm sounds way too early, bed is comfy and cosy as never before and floor is so freaking cold that You literally running into slippers and wrap Yourself into big knitted cardigan to replicate that amazing bed feeling while drinking coffee… But reality is that sometimes You just mentally too weak to wake up from bed in this freezing winter morning and finding out that You well overslept. Shower coffee – car – job. Routine becomes simple and before lunch You are hangry as hell and could eat an elephant, if it would be plant based. This is here these carrot flapjacks might help! Filling, delicious, easy to pack snack on the go, full of nutrients and good whole flavours.
One bowl recipe always wins a competition when I am looking for a recipe. So easy, and hassle free, only one pot to wash after, oh so lovely! Anyways, even though sometimes it is really worth to spend some time in the kitchen to cook something amazing it doesn’t mean that one bowl carrot flapjacks gonna be less good. Not too sweet, not too heavy, just perfect innocent snack. Made up only using whole products should fit even into cleanest diet ever, so stop counting mouthfuls and enjoy!
- 1 3/4 cup rolled
- oats GF if needed
- 3/4 cup carrot finely grated
- 1/2 cup blueberries
- 2 Tbsp brown sugar
- dash of ground cinnamon*
- dash of ground nutmeg*
- a pinch of ginger*
- sprinkle of cloves*
- 3 Tbsp maple syrup
- 1/2 cup nut mix roughly chopped
- 2 Tbsp coconut oil melted
- 1 ripe banana mashed
Preheat oven to 200 C.
In a medium bowl add mashed banana, grated carrots and sugar. Stir together untill mass becomes kind of watery and looks well combined. Add spices, maple syrup, nuts and blueberries, then stir again.
Pour coconut oil into carrot mixture and quickly stir, so coconut oil does not solidifies, and finally add oats. Combine well to make sure everything is evenly incorporated.
Line baking tray with parchment paper and transfer flapjack mass into tray. Level the surface using a spoon or fork and put in the oven to bake for 20-25 minutes. Remove when top of flapjack looks gold and crispy. Leave to cool down, slice and enjoy!
* I usually add 1 Tbsp of cinnamon and ginger and 1 tsp of nutmeg and cloves, but adjust according to Your needs, because I like it spicy.