Carrot Cake Fridge Flapjacks Recipes
CARROT CAKE FRIDGE FLAPJACKS
Pack up a picnic box with these carrot cake flapjacks to eat on the go. Full of nuts, seeds and dried fruit, they're great to take on a big family walk
Provided by Good Food team
Categories Snack
Time 1h5m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Boil the kettle. Heat the oven to 170C/150C fan/gas 3½, butter a 20 x 30cm cake tin and line with baking parchment. Tip the dates into a heatproof bowl and cover with 60ml boiling water from the kettle. Set aside to rehydrate for 10 mins, then tip into a food processor and blitz until smooth.
- Melt the butter and honey in a saucepan over a low heat, stirring until smooth. Tip the carrots, oats, cranberries, apricots, chopped walnuts, mixed seeds, mixed spice, cinnamon and a small pinch of salt into a large bowl. Stir the sweetened butter and puréed dates into the dry ingredients until combined, then tip into the prepared tin and press into an even layer using a spatula. Bake for 45-50 mins, covering with foil halfway through if the flapjacks brown too quickly. Cool in the tin. Once completely cool, chill in the fridge for at least 3 hrs.
- For the icing, whisk all of the ingredients together until smooth. Drizzle the icing over the flapjacks and cut into 12 bars. Will keep, covered in the fridge, for three days.
Nutrition Facts : Calories 466 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 41 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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