Butternut squash & apple flapjacks 

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 

Ingredients 

  • 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 

Method 

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. 

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