Equipment
Ingredients
Dry Base
- 250 g rolled oats
- 40 g pumpkin seeds, raw
- 3 g salt
- 1 g black pepper, freshly ground
Flavorings
- 150 g mature cheddar cheese, coarsely grated
- 10 g fresh chives, finely chopped
Wet Binders
- 100 g unsalted butter
- 2 eggs, room temperature
- 50 ml whole milk
Nutrition (per serving)
Method
Preheat your oven to 180°C (350°F). Lightly grease a 20x20cm baking tin and line the base and sides with baking parchment.
Place the unsalted butter in a small saucepan over low heat. Melt gently, then remove from the heat and set aside to cool slightly.
In a large mixing bowl, combine the rolled oats, grated mature cheddar cheese, pumpkin seeds, chopped chives, salt, and black pepper. Toss well to distribute the ingredients evenly.
Crack the eggs into a small jug, pour in the whole milk, and whisk together until completely smooth and combined.
Pour the cooled melted butter and the egg mixture into the dry oat ingredients. Stir thoroughly with a spatula until all the oats are coated and the mixture begins to clump together.
Transfer the oat mixture into the prepared baking tin. Using the back of your spatula, press the mixture down very firmly into an even layer, paying special attention to the corners.
Bake in the center of the preheated oven at 180°C (350°F) for 25 to 30 minutes. The flapjacks are ready when the edges are deep golden brown and the center feels firm to the touch.
Remove the tin from the oven. Allow the bake to cool in the tin for 10 minutes, then use a sharp knife to score the surface into 12 squares. Leave in the tin to cool completely before lifting out and breaking into portions.
Chef's Notes
- Pressing the mixture firmly into the corners of the tin is crucial; the compact structure replaces the strong binding properties of the sugar syrup found in traditional sweet flapjacks.
- Feel free to experiment with different hard cheeses like Gruyere or Parmesan, ensuring they are grated for even distribution and melting.
- To make this recipe entirely gluten-free, verify that your rolled oats are certified gluten-free, as standard oats frequently suffer from cross-contamination in processing facilities.
- For an extra layer of flavor, consider adding a pinch of smoked paprika, cayenne pepper, or a teaspoon of Dijon mustard to the wet ingredients before mixing.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain chewy texture.
Freezer: 3 months — Wrap individual flapjacks tightly in parchment and foil before freezing.
Reheating: Enjoy cold, or gently warm in a low oven at 150C for 5 minutes.
