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

Method

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