Beetroots are in season now and there is no harm in adding a root vegetable to your favourite snack. So here is my recipe for wholesome goodness. This flapjack is mildly sweet, chewy and crunchy at the same time. Nuttiness of the oats and cashews goes well with sweetness of the beetroot, honey and maple syrup. Plus that extra sweet flavour and alluring aroma from cardamom makes it perfect anytime snack.
Beetroot flapjack is rich in health benefiting ingredients. They can actually lower cholesterol, aid heart health, boost energy, aid bowel function and provide steady supply of sugars. It is high in omega-3 fatty acids, fibre, proteins, anti-oxidants, essential vitamins and minerals.
Preheat oven to gas mark 4
Line a small baking tin with baking parchment. Make sure the baking paper is coming up the sides. Brush the paper with olive oil.
Heat 1 tbsp. oil in a large non-stick pan. Add grated beetroot, cook on a low heat for 2-3 minutes. Turn off the heat and add rolled oats to the pan and combine well.
Add milk, honey, maple syrup, cardamom powder and soaked chia seeds. Then combine the mixture well. Turn on the heat and cook on medium heat, stirring continuously, until the liquid has been absorbed by the oats.
Press the mixture uniformly into the lined baking tin. Decorate with cashew nuts and bake for 15 minutes. Allow to cool completely, and then lift out of the tin onto a plate. Cut the flapjacks into rectangle bars.
It will keep up to two days in a refrigerator.