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


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