Harriet spotted the recipe for carrot and apple flapjacks in Maria Elia's Full of Flavour: Create . . . How to Think Like a Chef, she made them, and very toothsome they were - if somewhat crumbly.
We decided to make that friability work by gently 'encouraging' it, then toasting the crumbs and serving them as a granola-like accompaniment to rhubarb and mascarpone and as a topping for natural yogurt. Recommended.