Savoury Flapjacks

Another Christmas challenge – a gluten-free and dairy-free alternative to sausage rolls and savoury cheese pastry sticks. Something like the “mouth-feel” of pastry, with a satisfactorily savoury tickle for the tongue?

These “flapjacks” disappeared pretty well as fast as the sausage rolls.

And I’m guessing … these would work just as well with the caramelised onions and maybe 60g/2oz of fine mature cheddar grated into the oats? Instead of the mushroom/tomato/parsley?

Ingredients

  • 100g/4oz Trex
  • 180g/6½oz gluten-free rolled oats
  • generous pinch of salt
  • salt and pepper
  • 1 medium sized onion
  • small handful of parsley
  • 4-5 of these roasted preserved tomatoes (if you happen to find a couple of cloves of roast garlic cloves among – use them too)
  • 4 mushrooms
  • pinch dried herbs
  • pinch dried thyme
  • small pinch red chilli flakes

Method

  • Chop the onion fairly finely and fry in the Trex very gently for 25-30 minutes, until they are golden-brown and sweetly caramelising. Add chopped mushrooms, chopped roast tomato pieces and garlic cloves, and finely chopped parsley stalks for the last 5 minutes.
  • Pre-heat the oven to 200C/400F/Gas Mark 6.
  • Mix the oats, chopped parsley leaves, and seasonings in a bowl. Add the onion mixture and mix through.
  • Spread the mixture in an oiled baking dish (mine was 24cm by 14cm. Press in firmly.
  • Bake for 25 minutes until golden brown. Leave to cool in the tin, then cut into slices and store in an airtight container.
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