Fruity figgy flapjacks

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N/A

Makes 16

Source

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

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.