Iʼm a huge flapjack fan, but sometimes when Iʼm out hiking or climbing I get a bit sick of sweet treats, and crave something savoury instead. Luckily, I had a revelatory experience when I tried a savoury flapjack while out on a cycling sportive, and thus this recipe was born, albeit in a slightly more portable bite-size format.
Makes 12
Ingredients
- 40g butter
- 30g marmite (adjust to taste)
- 1 leek, thoroughly washed and very finely chopped
- 150g oats
- 25g wholemeal flour
- 100g cheddar, coarsely grated
- 50g mixed nuts, chopped
- 50g mixed seeds
- 1 large egg, beaten
Method
Preheat the oven to 180 C and line a 12-hole muffin or bun tin.
In a large non-stick pan, melt a knob of the butter and add the leeks. Gently fry for 10-15 minutes until cooked and semi-translucent, stirring occasionally. Once cooked, take off the heat and stir in the marmite and remaining butter.
Meanwhile, combine the dry ingredients in a large mixing bowl, retaining about a quarter of the cheese.
Add the leeks into the dry ingredients and stir to combine. Pour in the beaten egg and mix until thoroughly distributed.
Divide the mixture between the muffin cases and press down firmly with the back of a spoon. Top with the remaining cheese.
Bake for 15 minutes until golden.
Notes
- These will keep for 4-5 days in an airtight tin (if they survive that long!)
- If the mixture seems a little dry, add a splash of milk after adding the egg
- These flapjacks can also be made as a traybake and sliced up. Simply double the recipe and use a 20cm square tin, adding 5 minutes to the cooking time
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