Savoury Flapjacks

Savoury Flapjacks

Savoury Flapjacks (gluten-free)

  • 200g carrots, finely grated
  • 200g courgettes, finely grated
  • 200g Parmesan or Pecorino cheese, finely grated using a special Parmesan grater
  • 200g gluten-free porridge oats
  • 1 medium onion, finely chopped
  • 2 medium eggs
  • Small bunch of fresh herbs such as parsley, chives or thyme, finely chopped
  • Sea salt and pepper to taste


  1. Set oven for 190°C fan oven (200°C conventional)
  2. Line a 20×20 cm baking tray with greaseproof or baking paper
  3. Mix all the ingredients together in a large bowl or food processor until well combined
  4. Press into the baking tray using the back of a wooden spoon
  5. Cook for around 35-40 minutes until the flapjack starts to brown slightly on top
  6. Allow to cool for 10 minutes and then transfer to a cooling rack to completely cool
  7. Slice into bars and keep in an airtight container for 2-3 days or freeze

 TIP: Chop the Parmesan cheese into small cubes and process in a food processor or mini-blender until it resembles a fine powder

Pulse or grate the carrots until well chopped and fine and finely grate the
courgettes using a food processor


Dominique Ludwig

Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs

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