15/09/2018

Vegetable Feta Flapjacks with Nuts & Seeds

Name: Vegetable Feta Flapjacks with Nuts & Seeds
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 50 g butter (plus extra for greasing); 150 g rolled or porridge oats; 150 g feta cheese, crumbled (divided into 100g & 50g); 1 medium red onion (finely chopped); 1 medium courgette (julienned or grated); 1 medium red pepper, roasted & skinned (from a jar is fine) (roughly chopped); 40 g sun-dried tomatoes (about 5) (roughly chopped); 40 g black olives (about 15) (roughly chopped); 30 g hazelnuts (chopped); 1 tbsp sesame seeds; 1 tbsp hemp hearts; 1 tbsp chives (finely chopped); 0.5 tbsp rosemary (finely chopped); 2 large eggs; 0.5 tsp garlic powder; salt & pepper to taste

I’ve called these tasty squares, packed with vegetables, feta cheese, herbs, nuts and seeds ‘flapjacks’. But they’re so much more than a savoury version of the popular oaty snack. Great hot or cold, I eat Vegetable Feta Flapjacks as a vegetarian main course with lots of salad.

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SAVOURY FLAPJACKS: MORE THAN JUST A SNACK

I was so pleased with my first attempt at a Savoury Flapjack that I resolved to make more in all sorts of flavours.

Although I’d started out wanting to create homemade savoury snacks to replace ultra-processed crisps and crackers, I soon found that flapjacks could be much more versatile than that.

My first batch reminded me of the nut roasts I made years ago, when I was vegetarian. I’d mix up cooked onions, herbs, nuts, sometimes grains or pulses and bake it with cheese and eggs.

However, the savoury bakes and roasts I used to make could be quite time-consuming. Often large affairs, cooked in a deep bread tin, they sometimes took a while to cook. But my savoury flapjacks take only 25-35 minutes in the oven and there’s minimal prep with no sauteing of veg first.

So I decided to develop more flavours of savoury flapjack with a view to serving them as the centre of a vegetarian main meal. I still eat vegetarian or vegan for 2-3 of my evening meals every week, as well as most breakfasts and lunches. I think savoury flapjacks, hot or cold, fit wonderfully well into this pattern of eating.

VEGETABLE FETA FLAPJACKS

I love the salty bite of feta cheese. So feta was an obvious choice when dreaming up new flavours for my savoury flapjacks. And, once I’d started off down the Mediterranean path, many of the other ingredients naturally suggested themselves.

Roasted red peppers came to mind first of all. Since I discovered that peppers in a jar are quite economical, I’ve almost always got one in the cupboard. They’re great as the basis for my Harissa Dressing and I think their sweetish flavour marries well with tangy feta.

Tomatoes are a natural partner to peppers so I decided to include chopped sun-dried. Now fully committed to the Mediterranean route, black olives couldn’t be left out.

From my original savoury flapjack recipe I decided to keep the red onion and courgette but ditched the carrot.

NUTS, SEEDS & HERBS

Nuts and seeds are a vital ingredient in my Vegetable Feta Flapjacks. Not just for balanced nutrition but to add textural interest. Almost any nuts and seeds will do, so just use whichever you like or happen to have in the cupboard.

For this batch, I decided on chopped hazelnuts (pine nuts would be fitting, but I was out), sesame seeds and hemp hearts.

In my original savoury flapjacks I’d used dried sage, which I think went well with the Cheddar cheese and onion. This time I snipped some fresh chives and rosemary from the garden. To complete the Mediterranean feel, I added a little garlic.

EASY PREPARATION

It probably took me longer to decide what to put in the flapjacks than it does to make them.

After prepping the ingredients, all you do is get a big bowl and mix everything with some melted butter, eggs and seasoning. The mixture is then pressed into a deep, buttered baking tin.

I keep back some of the feta cheese and crumble it over the smoothed down mixture so I get toasty cheesy bits on top. Then it goes in the oven for half an hour, give or take five minutes.

When the Vegetable Feta Flapjacks are firm, slightly risen and golden, they’re done. But don’t try to remove them from the tin straight away or they’ll crumble. Take a knife, run it around the edge of the tin and cut into nine squares (twelve if you prefer). Leave until just warm, then gently ease them out with a spatula.

I think Vegetable Feta Flapjacks are great with a range of dressed salads, cooked and raw vegetables. I sometimes crumble a little more feta over the top. Just to use up the pack, you understand. Not because I’m incredibly greedy.

If you’re not going to eat all the flapjacks immediately, let them go completely cold before storing in an airtight container. They’ll keep for 3 or 4 days. I’ve successfully frozen them too, which makes them very convenient for a quick lunch or snack.

I wonder what flavour I’ll make next?

If you’ve made this recipe, let me know what you thought in the Comments section below.

5 from 2 votes