Carrot cake pops
Have some family fun making these carrot cake pops. Add pretzels to make the antlers and a sugar-coated chocolate red nose to complete your reindeers
Carrot, cranberry and pumpkin seed flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 14
Skip to ingredients
- 220g butterplus extra for the tin
- 170g dark brown soft sugar
- 50g golden syrupplus extra for drizzling
- 300g porridge oats
- 5 tbsp pumpkin seeds
- 75g dried cranberries
- 1 large carrot(about 150g), coarsely grated
- festive sprinklesof your choice, to decorate (optional)
Nutrition: Per serving
- kcal316
- fat17g
- saturates9g
- carbs35g
- sugars19g
- fibre3g
- protein4g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 5cm deep baking tray and line with with baking parchment. Tip the butter, sugar and golden syrup into a large pan and melt over a medium heat, stirring frequently until the mixture comes to a rolling boil. Add the oats, pumpkin seeds, cranberries and carrot, and stir until well-combined. Tip into the baking tray and smooth the surface with the back of a wooden spoon so it reaches the edges of the tray.
step 2
Bake for 25 mins until lightly golden. Leave to cool for 5 mins, then cut into 14 even-sized rectangles and leave to cool completely in the tray. Once cool, store in an airtight container for up to two weeks. Best eaten within five days. To serve, drizzle with extra golden syrup and top with festive sprinkles, if using.
