Yep, you read that right. Celeriac flapjacks. A recipe for flapjacks containing a slightly obscure root vegetable is probably one of my wackiest ideas, and might have never been tried before by anyone else, but it actually works. None of the kids picked up on the unusual taste of the celeriac and even my husband, who knew there was a secret ingredient in these, couldn’t place the taste.
They’re also free from refined sugar, so making them a perfect snack or dessert for little ones.
Here’s how to make apple, cherry and celeriac flapjacks
Apple, cherry and celeriac flapjacks
- 200 g cooking apples
- 200 g celeriac
- 1 tsp ground cinnamon
- 200 ml water
- 200 g jumbo oats
- 75 ml maple syrup or honey
- 1 tsp baking powder
- 75 g dried cherries
Peel and chop the apples and celeriac. Place them in a saucepan with the ground cinnamon and water. Bring to the boil, then cook on a low heat until soft and most of the water has absorbed. The celeriac might take slightly longer to cook than the apple so keep stirring so that the apple doesn't stick.Mash or purée then cool.
Preheat the oven to 180°C(fan)/200°C/gas mark 6. Grease and line with baking paper a 20 x 28cm baking dish.
In a large mixing bowl stir together the oats, maple syrup or honey, baking powder and the dried cherries. Stir through the celeriac and apple mixture.
Spoon the mixture into your prepared dish. Bake for around 40 minutes until golden brown and firm. Remove from the oven and cut into squares. Leave to cool slightly before removing from the tin to cool completely on a wire rack.
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