175g/6oz butter or buttery taste low saturates fat spread*
150g/5oz demerara sugar
45ml/3tbsp golden syrup
30ml/2tbsp black treacle
225g/8oz carrots, washed and coarsely grated
350g/12oz porridge oats
45ml/3tbsp<em> each</em> pumpkin and sunflower seeds
* such as Benecol Buttery Taste = 100g = 63g fat of which 15g saturates

Preparation time: 10 mins Cooking time: 15 mins Serves 20 pieces
Per serving: 183 calories, 8.8g fat, 1.8g saturates, 0.19g salt

Crunchy Carrot and Seed Flapjack


Preheat the oven to 200C, Fan180C, 400F or Gas Mark 6. In a large pan, melt the butter, sugar, syrup and treacle together, stirring until melted and smooth.


Remove from the heat and stir in the carrots, oats and seeds; stir well until thoroughly mixed. Tip into a 30x20cm (12x8in) tin and bake in the centre of the oven for 15 mins.


The flapjack is done when it is lightly golden around the edges. Remove the tin from the oven. Whilst still hot make into 20 squares, then leave to cool. When cold, remove from the tin and cut into the squares. Store in an airtight container for up to 4 days.

(Recipe is suitable for freezing. Once cold, wrap in baking parchment and then plastic bags. Freeze for up to 3 months.)