Cheddar, leek and amaranth flapjack
- Preparation and cooking time
- Total time
- Makes 16
- 75g amaranth
- 75g butter
- 1 leek, washed, cut in half and finely sliced
- 2 sprigs rosemary, leaves picked and finely chopped
- a pinch chilli powder, (optional, to taste)
- 175g jumbo oats
- 200g mature cheddar, grated
- 2 eggs
- STEP 1
Heat the oven to 180C/fan 160C/gas 4 and line a shallow 22 x 30cm baking tin with baking paper.
- STEP 2
Take a large deep frying pan with a lid, put over a high heat and leave for a few minutes to get really hot to puff the amaranth quickly. Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 seconds. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer. Once the pan is hot enough, add a heaped tablespoon of the amaranth and cover. Shake the pan back and forth to swirl the seeds about as they pop and after a few seconds tip them into a bowl. Repeat until you have puffed all the amaranth.
- STEP 3
Wipe out the pan then add the butter, leek and rosemary, seasoning with a little salt and pepper, and chilli powder, if using. Put back over a low heat and let the leek soften for 5 minutes. Turn off the heat and stir through the popped amaranth, oats, cheese and eggs and mix together thoroughly. Tip the mixture into the prepared tin and press firmly down with the back of a spoon.
- STEP 4
Bake in the oven for 25 minutes until deep golden brown. Carefully lift the flapjack out of the tin – holding onto the baking paper – onto a chopping board. Cut into 16 pieces and allow to cool.