Cheddar, Roasted Seed and Carrot Savoury Squares
Serves: 12
Ready in: 30 to 60 mins
These tasty squares are perfect for using up Christmas leftovers, and they make an ideal mid-morning snacks with a nice cuppa!
Ingredients:
70g TREX vegetable fat15g butter
150g rolled oats
1/2 tsp salt
200g carrot, grated
70g mixed seeds (e.g pumpkin, sunflower, linseed, sesame)
40g hazelnuts or almonds, chopped
150g mature Cheddar cheese, grated
salt and freshly ground black pepper
2 tsp chopped fresh thyme or rosemary
1 tsp mixed dried Italian herbs
2 large free-range eggs, beaten
method:
- Preheat the oven to 200C/400F/Gas 6. Melt the TREX and butter in a large saucepan, taking care that they don’t get too hot. Remove from the heat and stir in the rolled oats, salt and grated carrot.
- Add the mixed seeds and nuts with the Cheddar cheese. Season with salt and pepper and add the fresh and dried herbs. Stir in the beaten eggs, mixing thoroughly.
- Spoon the mixture into a 12-hole individual tray bake tin, leveling the tops. Bake for 18-20 minutes, until set and golden. Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack. Alternatively, omit the nuts if you prefer, and add another 40g of mixed seeds.
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