Ok bear with me here! I know butternut squash might not sound like the best flapjack ingredient but believe me it works. It keeps the flapjack nice and moist, adds a little squashy sweetness, a lovely orange colour and best of all you’ve served vegetables for desert=score! My littlest monkey, Sadie has developed a rather impressive swipe action of late. I put food in front of her and whooosh the food is on the floor, the wall and the window within 10 seconds.So I decided I needed to do some baking and make something that looks like a treat, because kids don’t turn down treats right? But at the same time was nutritious. Job done, not one but got swiped off the table.
Butternut squash and apple flapjacks
- 125g oats
- 50g desiccated coconuts
- 1/4 cup sultanas
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 Apple (grated)
- 200g butternut squash (steamed & mashed)
- 1/4 cup coconut oil (melted)
- 2 tbsp honey
Preheat the oven to 190/gas 5 and line a 2lb loaf tin with grease proof paper.
Steam or boil the butternut squash in chucks, then mash until smooth.
In a large mixing bowl combine all the other ingredients.
Mix through the mashed squash.
Tip the mixture into the loaf tin and press down to flatten. Sprinkle on a little extra desiccated coconut to decorate.
Bake in the oven for 25 minutes.
Cool on a wire rack then cut into squares.