Coconutty Carrot, Parsnip and Apple Flapjacks

Lovely soft carrot, parsnip and coconut flapjacks… delicious



2 carrots
1 parsnip
1 apple
125g butter
80g light muscovado sugar (or brown sugar)
3 tbsp. agave nectar (or golden syrup)
150g porridge oats
75g raisins or sultanas
4 tsp seeds (mixed, linseeds, chia, pumpkin, sunflower… or whatever you have)
50g desiccated coconut
1 tsp ground cinnamon


  1. Preheat oven to 180C/350F/Gas mark 5 and grease and line a roasting tin or shallow cake tin.
  2. Peel and grate the carrots, parsnip and apple. Set aside.
  3. In a saucepan, gently melt together the butter, sugar and agave nectar or syrup.
  4. In another bowl, mix together the oats, raisins, seeds, coconut, cinnamon and then stir through the grated carrot, parsnip and apple. Add the melted butter mixture and combine.
  5. Put the mixture into the prepared tin and press down firmly. Bake for approximately 30 minutes.
  6. Leave to cool in the tin and then cut into bars.