Jewish Cookery | Kosher Recipes | Savoury Carrot & Butternut Squash Flapjack

Ingredients

• 100ml water
• 50g butter
• 200g White’s Speedicook Porridge Oats
• 250g butternut squash – peeled and cubed, approx. 1cm²
• 200g grated carrot
• 75g mixed seeds (e.g. pumpkin, sunflower, linseed, sesame)
• 100g hazelnuts, toasted and roughly chopped
• 2 eggs
• 250g ricotta cheese
• Salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 1 large tablespoon dried coriander