Savory Gut-Friendly Flapjacks (British-Style, Oven-Baked)

Preheat oven to 190C/375F and line a small baking tin or loaf pan with parchment. Finely dice the onion and grate the carrot. Heat a small pan over medium heat with a little avocado oil and cook the onion for 4-5 minutes until softened. In a large bowl, combine rolled oats, ground flaxseed, chopped walnuts, pumpkin seeds, baking powder, salt, black pepper, and dried thyme. Stir in the cooked onion and grated carrot. In a separate bowl, whisk the eggs with the remaining avocado oil and a splash of water. Pour the wet mixture into the dry ingredients and mix well until evenly combined; let stand 5 minutes so the oats absorb moisture. Press the mixture firmly into the prepared tin and smooth the top. Bake for 22-28 minutes until golden and set. Cool for 10 minutes, then slice into 2 portions and serve warm or at room temperature.