These delicious yet super nutritious carrot and apple flapjacks are the perfect "pick me up" for busy students.
- 4 tbsp chia seeds
- 200g rolled oats
- 150g dried fruit (I use a mixture of dried apricots and raisins)
- 1 medium carrot
- 1 apple
- 100g desiccated coconut
- 100g pumpkin seeds
- 6 tbsp maple syrup
- 1 tbsp vanilla extract
- ½ tsp ground cinnamon
- 1 pinch ground ginger
- 70g coconut oil, melted
Heat the oven to 200C (180C fan)/gas 6 and line a 20cm × 30cm baking tin with greaseproof paper. In a small bowl, soak the chia seeds in four tablespoons of water, then set aside.
Put the oats in a food processor and blitz until you have a scruffy flour, then tip into a large bowl. Put half the dried fruit into the food processor and blitz until broken down and a little mushy. Scrape into the bowl with the oats.
Grate the carrot and apple (no need to peel them) into the bowl, and add the remaining dried fruit, coconut, chia mixture, pumpkin seeds, maple syrup, vanilla, spices and melted coconut oil. Mix well.
Spoon into the tin, smooth the top with the back of a spoon, and bake for 40–45 minutes, until golden brown. Leave to cool a little in the tray, then turn out on to a wire rack and leave to cool completely. Slice into pieces.