So, we have developed a new obsession with flapjacks and are very happy to make and eat them every day!
Try this amazing savoury recipe…you can thank us later!
2 cups oats
1 tsp ground nutmeg
1 tsp ground cinnamon
1 Tbs vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
150g steamed butternut
3/4 cup almond milk, plus 1 cup extra incase you need to loosen your mixture.
4 large free-range eggs
Drizzle of olive oil, for cooking
80g salmon trout ribbons
1 avocado, sliced
½ soft creamy goat’s cheese (or Danish feta)
50g pumpkin seeds
Place oats, nutmeg, cinnamon, vanilla seeds, baking powder, baking soda and salt into a food processor and blend (you can also make this the night before)
Steam the butternut and mash, the add ¾ cup almond milk and blend to form a purée. Add into the mixture.
Crack the eggs into the mixture and blend again until well combined (this can also be done the night before)
The mixture should be quite thick so add the remaining cup almond milk to loosen the mixture if necessary.
Heat a non-stick pan and drizzle cooking olive oil if necessary. Cook the flapjacks in batches until you see little bubbles coming through to the top, flip and cook until golden. Make sure they are fully cooked before stacking as they might stick.
Place the flapjacks onto plates and top with avocado, trout ribbons, goats cheese and a handful of pumpkin seeds. Squeeze lemon juice over and tuck in!
Recipe by: Expresso Show