All the family will love these savoury cheesy flapjacks Makes approx. 18 flapjacks Suitable for freezing From 10 months.

Ingredients 300g ‘porridge’ oats (smaller flakes) 200g carrots 200g mature cheddar cheese 50g finely chopped sunflower seeds (optional & can be crushed to powder for younger babies) 50g finely chopped walnuts, cashews or other nuts (optional & can be crushed to powder for younger babies) 4 tsps dried or fresh herbs such as rosemary or thyme 200g butter (or 170mls olive oil) Method 1. Preheat oven to 180°C / 160°C fan / Gas mark 4 and grease a 25x20cm flapjack tin.

2. Put the porridge oats into a large mixing bowl.

3. Wash and top and tail the carrots (no need to peel if they are organic), then grate into a large bowl.

4. Grate the cheese and add to the bowl.

5. Finely chop the seeds and nuts if using, then add to the bowl. You can crush them with a pestle and mortar or food processor first if they’re for younger babies.

6. Add the herbs and stir well. (With fresh herbs, finely chop them first).

7. Melt the butter in a saucepan over a very low heat.

Then pour the butter over the oat mixture and stir until completely coated. If using oil instead, simply mix in well.

8. Tip into prepared tin and press down, then bake in the oven for approx. 25 minutes until golden.

9. While warm, cut into flapjacks, but leave in the tin to cool for 15 minutes. Then carefully remove using a palette knife and leave to cool on a cooling rack.

For a slightly less rich flapjack you can either use olive oil, or reduce the butter to 100g and add one whisked egg instead.

The egg also makes a slightly softer flapjack, which can be good for younger babies.

Why not try both and see which you prefer? These are the perfect ‘on the go snack’. Serve along side some fresh apple or pear slices.