Fruity figgy flapjacks
By Good Food
These healthier flapjacks are packed with cranberries, sultanas, apricots and nuts, plus they’re gluten-free
- Prep:20 mins
Cook:35 mins
- Easy
Nutrition per serving
- kcal 215
- fat 9g
- saturates 5g
- carbs 28g
- sugars 16g
- fibre 4g
- protein 5g
- salt 0.1g
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
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.
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.