Carrot Flapjacks

I came up with the idea of putting carrots into flapjack last summer. I was baking for the volunteer days at work and I was trying to think of ways to insert more of our organic vegetables into baked goods. Grating carrot into flapjack produces a beautiful orange-speckled treat with a slightly more wholesome taste. I've baked these in a loaf tin to give a thinner but taller bar.

Carrot Flapjack

(makes 5 bars)

100g Demerara Sugar

175g Vegan Margarine (vitalite, as always, for us)

1 tablespoon of golden syrup

2 small carrots (about 75g) grated

160g oats

Pre-heat the oven to 150 c and grease a loaf tin

In a small saucepan melt the margarine with the sugar and syrup, stirring often to prevent burning.

When the mixture in the pan has melted together turn off the heat and stir in the oat and carrots.

Press the mixture down into the bottom of the loaf tin. and cook for 40 minutes. It should still be a bit wobbly to the touch when you take it out of the oven.

Leave to cool before cutting into bars.