Carrot and walnut flapjacks
When travelling with two children (Kim would probably argue three!) it’s essential to have plenty of snacks on hand, both for the drives, and for when you are out and about.
However, rather than filling kitchen cupboards with shop-bought stuff, we prefer to use a few go-to recipes – these are quick and easy to prepare, and a guaranteed hit with everyone, adults and children alike.
Ingredients
❏ 275g jumbo oats
❏ 100g Medjool dates
❏ 2 large carrots
❏ 100g walnuts
❏ 40g coconut oil
❏ 2 bananas
❏ Juice of one orange
Method
■ Pre-heat the oven to 180 degrees.
■ Place the dates in a pan with 50ml water and allow to simmer gently until they begin to soften and the water is absorbed. Now add the coconut oil, stir and take off the heat; allow to cool for a few minutes.
■ Put the oats in a food processor and blitz for around 15 seconds until they are broken up; this will give a more even consistency to your flapjacks. Empty the oats out into a large bowl.
■ Now put the dates in the food processor with the bananas, and blitz until you have a smooth paste.
■ Peel and grate the carrots and roughly chop the walnuts before adding to the bowl with the oats, the orange juice and the date and banana paste. Mix thoroughly until the oats are evenly covered with the mixture.
■ Place the mixture in a non-stick baking tin, spread evenly and cook for 25 minutes. Remove from the oven and allow to cool before cutting into pieces.