Beetroot Flapjacks
Print recipe
| Serves | 12 slices |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Region | British |
| By author | Choclette |
With their unusual red colour and chewy texture, these beetroot flapjacks stand out from the crowd.
Ingredients
- 150g unsalted butter
- 1 tbsp golden syrup
- 80g muscovado sugar
- 250g rolled oats
- 2 medium sized beetroots – scrubbed and grated
- 1 heaped tsp sesame seeds for sprinkling
Note
With their unusual red colour and chewy texture, these beetroot flapjacks stand out from the crowd.
Directions
| Step 1 | Melt the butter and syrup in a large saucepan. |
| Step 2 | Remove from the heat and stir in the sugar until the mixture is well combined. |
| Step 3 | Stir in the grated beetroot, followed by the rolled oats. |
| Step 4 | Press the mixture into an 8” or 9” square silicone cake mould or lined tin, using the back of a spoon. I used a 9” mould, but an 8” one will give a thicker slice. |
| Step 5 | Sprinkle the sesame seeds over the top. |
| Step 6 | Bake at 180C for about 30 minutes until golden and firm. Allow to cool before cutting into 12 slices. |
