The courgette has risen in star status over the last couple of years, with more and more of us using this green, bland tasting veg in both sweet and savoury recipes.
With just 17 calories per 100 g, courgette also contains no saturated fats or cholesterol and its skin is an excellent source of dietary fibre, so it’s no wonder we’re trying to incorporate it into more of our meals. From courgetti to cakes, zoodles to zoats, the humble courgette is an incredibly versatile ingredient and I wanted to see what it would be like in a flapjack.
I’ve combined it with cranberries, mainly because I love the colour combination of the deep red against the green, but you could use any dried fruit you like really. Oh and I grated the courgette on quite a coarse blade so you can see it quite clearly in the flapjacks, if however you intend to give them to kids I would recommend grating it much finer, or they’re likely to turn their precious little noses up at veggies in cakes!
What’s In It?
- 300g Porridge Oats
- 1 Courgette
- 100g Unsalted Butter
- 100ml Honey
- 100g Dried Cranberries
How Do I Make It?
Grate the courgette and add this to a saucepan along with the butter, honey and cranberries. Heat until the butter has melted and the cranberries have plumped up.
Remove from the heat and stir in the oats making sure they are completely covered.
Spoon into a 12 hole cupcake tin and bake in a moderate oven for 20 minutes.
Allow to cool in tin before removing, otherwise they will fall to bits.
Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?
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