Beetroot Flapjacks Yum Beetroot Flapjacks Print recipe Print with main photo Print text only Serves 12 slices Prep time 10 minutes Cook time 30 minutes Total time 40 minutes Dietary Gluten Free, Vegetarian Meal type Breakfast, Dessert, Snack Misc Child Friendly, Serve Cold Region British By author Choclette With their unusual red colour and chewy texture, these beetroot flapjacks stand out from the crowd. Ingredients 150g unsalted butter 1 tbsp golden syrup 80g muscovado sugar 250g rolled oats 2 medium sized beetroots – scrubbed and grated 1 heaped tsp sesame seeds for sprinkling Note With their unusual red colour and chewy texture, these beetroot flapjacks stand out from the crowd. Directions Step 1 Melt the butter and syrup in a large saucepan. Step 2 Remove from the heat and stir in the sugar until the mixture is well combined. Step 3 Stir in the grated beetroot, followed by the rolled oats. Step 4 Press the mixture into an 8” or 9” square silicone cake mould or lined tin, using the back of a spoon. I used a 9” mould, but an 8” one will give a thicker slice. Step 5 Sprinkle the sesame seeds over the top. Step 6 Bake at 180C for about 30 minutes until golden and firm. Allow to cool before cutting into 12 slices.