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Fruity figgy flapjacks

Fruity figgy flapjacks

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

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

  • Gluten-free
Nutrition: per flapjack
NutrientUnit
kcal215
fat9g
saturates5g
carbs28g
sugars16g
fibre4g
protein5g
salt0.1g
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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)

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.

Goes well with

Recipe from Good Food magazine, January 2014

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Overall rating

A star rating of 3.9 out of 5.6 ratings
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