Autumn Harvest Treat:
Beetroot Flapjacks
Welcome to my fourth and final guest post, today we have my good friend Choclette, from Tin and Thyme taking over Lavender and Lovage with her rather special recipe, a real autumn treat, for Beetroot Flapjacks. Choclette is better known to some of you for her blog Chocolate Log Blog, as she is a self-confessed chocoholic, but she now also writes about NON chocolate stuff on her new blog, Tin and Thyme, and mostly all about Cornwall, a favourite county of mine and one in which I used to live many years ago, in Boscastle. I’m rather pleased with the recipe have specially devised for Lavender and Lovage readers, as I am a huge fan of beetroot and flapjacks, although apparently Choclette’s husband, CT, loathes this wonderful ruby-red root vegetable, hence her cunning plan to “hide” them in her recipe for Beetroot Flapjacks! So, it’s over to Choclette now and her clever recipe. I’ll be back home in a couple of days, so see you then, Karen
Whilst Karen is gallivanting off around Canada, some of us are keeping the home fires burning, pots boiling and ovens baking. I am also harvesting my beetroot. Beetroot is a problematic vegetable in our household: the normally unfussy, eat-everything CT cannot abide this great British staple of the vegetable garden. I, on the other hand, am a fan. I have a few strategies up my sleeve to get Mr Picky to eat beetroot without too much complaint. The things I do.
Beetroot flapjacks are one of the recipes I use. The syrupy, buttery flavour of flapjacks along with the nuttiness of oats neutralises the beastly beet – CT’s words, not mine. With their unusual red colour and chewy texture, these stand out from the crowd. They are perfect for when you need a sweet bake in a hurry as they are quick and simple to prepare. They have the added bonus of being slightly healthier than your average flapjack, keep well and are gluten-free if you use the right oats. Put them on a plate and see how fast they disappear. Choclette
Beetroot Flapjacks
Print recipe
| Serves | 12 slices |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Region | British |
| By author | Choclette |
Ingredients
- 150g unsalted butter
- 1 tbsp golden syrup
- 80g muscovado sugar
- 250g rolled oats
- 2 medium sized beetroots – scrubbed and grated
- 1 heaped tsp sesame seeds for sprinkling
Note
With their unusual red colour and chewy texture, these beetroot flapjacks stand out from the crowd.
Directions
| Step 1 | Melt the butter and syrup in a large saucepan. |
| Step 2 | Remove from the heat and stir in the sugar until the mixture is well combined. |
| Step 3 | Stir in the grated beetroot, followed by the rolled oats. |
| Step 4 | Press the mixture into an 8” or 9” square silicone cake mould or lined tin, using the back of a spoon. I used a 9” mould, but an 8” one will give a thicker slice. |
| Step 5 | Sprinkle the sesame seeds over the top. |
| Step 6 | Bake at 180C for about 30 minutes until golden and firm. Allow to cool before cutting into 12 slices. |
More Flapjack and Beetroot Recipes on Lavender and Lovage, and Tin and Thyme:
Raspberry and White Chocolate Flapjacks
Tropical Fruit Flapjack Slices
Orange and Beetroot Cupcakes with a Plum Surprise
Beetroot and Walnut Bread Rolls
Beetroot, Carrot and Parsnip Crisps (Chips)
Chris Hall says
I love Beetroot not only yummy but good for your blood
Karen Burns-Booth says
I am a big fan of this humble root too!
Johanna GGG says
wow I am impressed that CT loves them – so many people who hate beetroot dislike anything with the colour (or perhaps I just spend too much time around children) but I think they look gorgeous and am impressed at you finding a way to use your beetroots that both of you love
Karen Burns-Booth says
I love beetroot in all kinds of baking and must try these Johanna!
Dom says
what a great idea and a fabulous colour!
Karen Burns-Booth says
Isn’t it a wonderful idea Dom!
Choclette says
Ooh, this is very timely Karen. I’ve just harvest a load of beetroot and had almost forgotten about the flapjack trick 😉
Thanks for hosting my post and the lovely write up.
Karen Burns-Booth says
THANKS for sending me this fabulous recipe and guest post Choclette!
Janice says
What a great pop of colour! I love Beetroot, but I haven’t yet baked with it, I just like to eat it as a vegetable so much that it never gets as far as the baking bowl. If I manage to get enough I will give this a go.
Karen Burns-Booth says
It’s wonderful in bread and cakes Janice!
Janie says
Delish! Great use of an underrated veggie ladies, gonna give this one a go 🙂
Janie x
Karen Burns-Booth says
Give it a whirl Janie! I am going to make a batch too!
Bintu @ Recipes From A Pantry says
I keep wondering what to do with all that lovely beetroot we have – so I am please to be able to try these flapjacks.
Karen Burns-Booth says
I hope you manage to make them! Karen
Glamorous Glutton says
Fantastic looking flap jacks and a great colour. GG
Karen Burns-Booth says
They look so vibrant don’t they GG?
Sarah James says
What a great idea, I love the colour, delicious looking flapjacks. Thanks for sharing Choclette.
Karen Burns-Booth says
They look fabulous don’t they Sarah!