Protein Flapjacks

18th April 2019

Makes 12-16 bars

70g butter
50g pumpkin seeds
30g sunflower seeds
50g raisins
50g chopped apricot
50g chopped walnuts
1 courgette grated
150g Black Bomber grated
180g porridge oats
3 tablespoons runny honey
1 egg & 1 egg yolk beaten

  • Pre-heat your oven to 180C/350F/Gas mark 4
  • Melt the butter and honey
  • Stir in the oats, seeds, raisins, apricots, chopped walnuts ,grated courgette, grated cheese and beaten egg
  • Mix thoroughly until all ingredients combined
  • Spoon in to a greased and lined 11″ x 7″ cake or baking tray
  • Press down to smooth and bake in a pre-heated oven for 25-30 minutes, or until golden brown
  • Allow to cool in the tin and then mark into bars or squares
  • Store in an airtight tin or container for up to 1 week