Cheese and red pepper flapjacks

(29 ratings)

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Red pepper and cheese flapjacks
Red pepper and cheese flapjacks
  • Makes: 15

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Have you ever tried making savoury flapjacks? They make a perfect lunchbox addition for kids and are great to take on a family picnic. In this recipe, we’ve mixed a lovely, mature Cheddar with some red pepper for added flavour. And the secret ingredient? Sweet Thai chilli sauce. We bet you couldn’t have guessed that one, could you! Give these seedy, cheesy slices a go today and let us know how you get on. They're packed with protein so make a great snack for little ones


  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 2tbsp linseeds or sesame seeds
  • 100g butter
  • 100g grated mature Cheddar cheese.
  • 150g oats
  • 2-3tbsp sweet chilli sauce
  • 2 large eggs
  • half a red pepper, finely chopped


  1. Preheat the oven to 180°C/350°F/Gas Mark 4
  2. Melt the butter in a saucepan on a low heat and leave to cool. In a non-greased frying pan, dry roast the seeds together until they have popped up and started to colour.
  3. Add the oats and grated cheese to the melted butter and give it a good mix to combine then add 2 beaten eggs along with the seeds, sweet chilli sauceand finely chopped red pepper. Mix again to combine thoroughly.
  4. Spread out flat into a greased tray approx 25cm x 25cm. It will also cook perfectly well in a bigger tray, as the mixture stays where you put it. Cook for 20-25 minutes or until golden brown on top.
  5. Score dividing lines into flapjack while still hot leave to cool before cutting up and removing from tin.

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