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Fruity figgy flapjacks

These healthier flapjacks are packed with cranberries, sultanas, apricots and nuts, plus they're gluten-free

  • Prep: 20 mins
    Cook: 35 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 215
  • Carbohydrates 28
  • Saturated Fat 5
  • Sugar 16
  • Protein 5
  • Fat 9
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 215
  • Carbohydrates 28
  • Saturated Fat 5
  • Sugar 16
  • Protein 5
  • Fat 9
  • Fibre 4
  • Salt 0.1

Ingredients

  • 140g soft dried figs, roughly chopped
  • 75g coconut oil
  • 6 tbsp clear honey or agave syrup
  • 300g rolled oats (we used ½ jumbo oats and ½ porridge oats)
  • 50g dried cranberries, roughly chopped
  • 50g sultanas, roughly chopped
  • 85g dried apricots, roughly chopped
  • 75g mixed nuts, roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)

Method

  1. Heat oven to 190C/170C fan/gas 5. Line a 20cm square tin with baking parchment. Put the figs in a small pan with 150ml water and simmer until the liquid has reduced by half. Transfer to a food processor and whizz to a paste.

  2. Melt the coconut oil and syrup together over a low heat, then stir through the fig paste. Put the oats, dried fruit and nuts in a bowl and mix well, then pour over the wet mixture and stir until combined. Scrape into the tin and bake for 25-30 mins. Leave to cool before cutting into pieces.

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