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Fruity gluten-free flapjacks

Gluten-free figgy flapjacks on a board chopped into squares

Fruity gluten-free flapjacks

Name: Fruity gluten-free flapjacks
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes 16
Ingredients: 140g soft dried fig 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 sultana roughly chopped; 85g dried apricot roughly chopped; 75g mixed nut roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)

Good Food team

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Makes 16

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 3.9 out of 5.9 ratingsRate

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These healthier gluten-free flapjacks are packed with cranberries, sultanas, apricots and nuts. They're the perfect accompaniment to your afternoon cup of tea

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

140g soft dried fig

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 sultana

roughly chopped
85g dried apricot

roughly chopped
75g mixed nut

roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)

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Nutrition: per flapjack

kcal215
fat9g
saturates5g
carbs28g
sugars16g
fibre4g
protein5g
salt0.1g

Method

step 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.
step 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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A star rating of 3.9 out of 5.9 ratings

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