Fruity figgy flapjacks

Fruity figgy flapjacks

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Makes 16

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

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per flapjack

kcalories
215
protein
5g
carbs
28g
fat
9g
saturates
5g
fibre
4g
sugar
16g
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)

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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.

Recipe from Good Food magazine, January 2014

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Comments

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akjardin's picture

Yummy. My 2yr old likes them too hurrah! Easy to make and hold together well. Nice chewy texture. I can see endless variations in ingredients you could use. Looking forward to trying them again with dates instead of figs and some different nuts. Might add some melted dark choc on top next time too!

jeanettejoubert's picture

Very nice! All members of my family love this recipe. I did however replace the figs with dates and added some seeds - truly scrumptious! And very easy - you don't need a food processor if you use dates, as they come out very soft after cooking.

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