It was such a joy to come across a gluten free cafe last month when we accompanied Mr MaMT on one of his business trips, during the hols. The owner of the cafe was a nutritional therapist and told us that she liked to put together a healthy, nutrient dense lunch menu at reasonable prices – which was just what we needed when we were on our travels!
Anyway, this savoury flapjack is inspired by the ‘seed jack’ Miss 13yo chose with her large plate of chopped salads, and it’s now something I regularly make and add to my 16yo boy’s lunchbox for a protein punch. Plus I tell him the zinc from the seeds will help his hormonal skin! 😉. Miss 13yo might take a slice for her lunch with some side salad and Mr MaMT and I also enjoy a slice with our lunch-time soup, as opposed to the usual bread … Very versatile!
Mill 10 seconds/ speed 9:
- 200g mixed seeds (I use a mixture of pumpkin/ sunflower / chia / linseed / sesame)
Add to bowl and chop 3-5 seconds / speed 6:
- 200g strong (organic) cheddar, cut into 1cm cubes. (On one occasion, I even used up some halloumi as no-one would eat it otherwise)
Set aside with the seeds
Add and give them 3-4 turbo blasts until neatly chopped:
- 200g roughly chopped mixed veggies (I use cabbage, onion and carrot)
Add and mix 10 seconds/ reverse / speed 4:
- 2 eggs
- Ground seeds
- ‘Grated’ cheese
- 1 tsp GF baking powder (opt)
- Mixed herbs of choice
- Pinch salt and pepper
- 1/4 tsp turmeric (opt)
Give the mix a manual stir with the TM spatula, if necessary, then pop into a greaseproof lined 25 x 20 cm tin (approx) and bake 20 minutes / 200 degs
Remove from tin with the baking paper and once cooled a little, cut into 8 rectangular portions.
Refrigerate or freeze and add to your kids’ lunchboxes, as required.