Vegetable Feta Flapjacks with Nuts & Seeds
Tasty Vegetable Feta Flapjacks packed with oats, herbs, nuts and seeds. Eat with veg or salad as a vegetarian main course or include in packed lunches.
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
Instructions
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Preheat the oven to 180C/160C fan/Gas 4.
Butter a 20cm square baking tin.
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Place all the ingredients in a large bowl EXCEPT the butter and ONLY 100g of the feta.
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Melt the butter in a small saucepan and pour it over the ingredients in the bowl. Stir well to combine.
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Transfer the mixture to the greased tin and press down evenly, smoothing the top down well. Sprinkle with the remaining 50g of feta.
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Bake in the oven until cooked through, slightly risen and golden brown (approx 25-35 min).
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Remove from the oven and cut into 9 squares while still hot, but leave in the tin to cool a little.
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Carefully remove the flapjacks from the tin. Serve with salad and/or vegetables with more feta cheese crumbled over if liked.
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If not using immediately, cool completely and store in an airtight container. Should keep for 3-4 days or can be frozen.