The modern cook

Anna Jones’ recipes for easy carrot and apple flapjacks and rainbow snack platter

The kids will be all over these squares sweetened with dried fruit and maple syrup, and fruit and veg crudites with chocolate truffles and caramel

Anna Jones

Published in The Guardian Fri 24 May 2019 12.00 BST

•     

Unfortunately, my sweet tooth hasn’t skipped a generation and my son is as keen on ice-cream as I am, but I try to keep sugar at home to a minimum. These little squares are sweetened with dried fruit and maple syrup, and, as sweet things go, are pretty healthy. Most kids love to have some choice in what they eat, so a lot of successful dinners, snacks and treats centre around a big platter for us all to choose from. I have made one like this for a family afternoon movie and for the end of a grownup dinner with equal success. Who says a carrot can’t be a treat?

Easy carrot and apple flapjacks (pictured top)

Sometimes I mix up the spices and use a little cardamom in place of the cinnamon.

Prep 20 min
Cook 45 min
Makes 16

4 tbsp chia seeds
200g rolled oats
150g dried fruit (I use a mixture of dried apricots and raisins)
1 medium carrot
1 apple
100g desiccated coconut
100g pumpkin seeds
6 tbsp maple syrup
1 tbsp vanilla extract
½ tsp ground cinnamon
1 pinch ground ginger
70g coconut oil, melted

 

 

Method 

 

Heat the oven to 200C (180C fan)/gas 6 and line a 20cm × 30cm baking tin with greaseproof paper. In a small bowl, soak the chia seeds in four tablespoons of water, then set aside.

Put the oats in a food processor and blitz until you have a scruffy flour, then tip into a large bowl. Put half the dried fruit into the food processor and blitz until broken down and a little mushy. Scrape into the bowl with the oats.

Grate the carrot and apple (no need to peel them) into the bowl, and add the remaining dried fruit, coconut, chia mixture, pumpkin seeds, maple syrup, vanilla, spices and melted coconut oil. Mix well.

Spoon into the tin, smooth the top with the back of a spoon, and bake for 40–45 minutes, until golden brown. Leave to cool a little in the tray, then turn out on to a wire rack and leave to cool completely. Slice into pieces.