These healthier flapjacks are packed with cranberries, sultanas, apricots and nuts, plus they’re gluten-free
Prep:20 mins Cook:35 mins
Nutrition per serving
Share this recipe
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)
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.