Friday, 30 January 2015

Arthritis Friendly Recipe: Savoury Carrot and Courgette Flapjacks

Savoury flapjack?! Before you click on with a shake of your head and wonder whether my arthritis has somehow gone to my brain, let me tell you how delicious these are. I came across them on the wonderful Riverford Organics website (which is full of some great recipes) when looking for a good portable savoury snack for my cheese-monster of a daughter. I've adapted Cath Critchley's recipe slightly to add courgette, a bit more egg to make them less crumbly (for little hands) and a mild kick of paprika.

If your arthritis affects your hands then you might prefer to buy ready grated cheese, as I do. I'd usually use a food processor to grate carrots but as it's such a small amount in this recipe a good sharp microplane grater makes it fairly easy. 

Ingredients:
200g rolled oats
2 medium eggs
150g grated cheese (you can use reduced fat if you prefer)
1 small grated carrot
1 small grated courgette/zuchinni (the grated weight of the carrot and courgette combined should come to about 175g)
1/2 tsp paprika (I like the smoked kind)
1/2tsp dried garlic (or you could use a clove of fresh)

Makes 12

Beat the eggs together in a small bowl with the garlic and paprika.

In a large bowl, combine the oats, cheese, and grated vegetables. Add in the beaten eggs and mix everything together until it seems evenly distributed.

Spoon the mixture into a 20cm square tin and press down firmly with the back of a fork.

Bake for 30-35 minutes or until golden brown. Remove from the oven and cut into 16 squares and then immediately turn out onto a wire rack to cool - this keeps them crumbly and crisp, rather than getting soggy bottoms!

These will keep in a tin in an airtight tin somewhere cool for 2-3 days or you can freeze them and warm them up in the oven as needed.

Arthritis diet notes:
These are a much healthier snack than the sweet kind of flapjack and will keep you going much longer thanks to their low sugar content and boost of fibre from the oats and vegetables. Although the cheese is high in salt and saturated fat, it also provides calcium and protein. The eggs provide a bit more protein along with vitamins A, D and the B group. 

1 comment:

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