Written by Lydia in Breakfast + Brunch

As a fan of the savoury muffin, when James’ mum Clare sent me this recipe and I couldn’t wait to try them out.  We have all been experimenting with what is in our kitchen cupboards with lockdown at the moment, and I’m pretty sure you will have most of these ingredients.  The best part about this recipe is that you can really have some fun with the ingredients and just chuck in whatever oats, nuts, seeds, cheese and leek substitutes you have hanging around.  I think it would be a good one to get your kids involved in too.

Ingredients

Makes 16

85g unsalted butter
60g Marmite, plus extra, if you like
1 tbsp rapeseed oil
2 large leeks, trimmed, washed and very finely sliced
175g jumbo oats
100g rolled oats 100g
50g plain flour
200g mature cheddar, grated
75g mixed seeds (I used sunflower, poppyseed and sesame)
50g walnuts, finely chopped
2 eggs, beaten

Method

  1. Heat the oven to 200C/fan 180C/gas 6 and line a 22cm square tin with baking paper.
  2. Put the 20g butter in a frying pan with the oil and leeks, and cook very gently for 10-15 minutes or until the leeks are really soft.
  3. Meanwhile, gently melt the remaining butter and marmite in a small pan over a low heat.
  4. Mix together the oats, flour, 165g of the cheddar, most of the seeds and all of the walnuts in a large mixing bowl.
  5. Pour over the melted Marmite butter and the beaten eggs, then scrape in all the leeks and buttery juices. Stir everything together well, until all the ingredients are sticky.
  6. Press the mixture into the prepared tin, scatter over the remaining seeds and cheese, then bake for 25-28 minutes or until the top is golden and crisp. (To add an extra umami hit, drizzle a little extra Marmite over the flapjack after 20 minutes, then cook for the remaining 5-8 minutes).
  7. Cool in the tin for 10 minutes, then cut into squares or bars inside the tin and leave to cool completely before eating.

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