Moni’s new savoury flapjack is a delicious vegan option of the traditional flapjacks mixed with courgette and laced with gorgeous spices.
- 400g courgette shreded and excess water squeezed
- 400g GF rolled oats
- 80g nutritional yeast
- 4 flax egg (1 tbsp ground flaxseed + 3 tbsp water = 1 flax egg)
- 2 tsp smoked papikra
- 1 tsp garlic powder
- 2 tbsp olive oil
- salt & pepper
Pre-heat the oven to 180C fan. Line a 23x23cm baking tin with baking parchment.
Place all the ingredients in a food processor and pulse a few times until the mixture is combined. Check the seasoning. Pour the mixture into a baking paper lined tin and press down firmly. Bake for 25/30 minutes.