FRUITY FIGGY FLAPJACKS

PREP 20mins COOK 35mins MAKES 16

INGREDIENTS

• 140g soft dried figs, roughly chopped • 75g coconut oil • 6 tbsps clear honey or agave syrup • 300g rolled oats (we used 1/2 jumbo oats and 1/2 porridge oats) • 50g dried cranberries, roughly chopped • 50g sultana, roughly chopped • 85g dried apricot, roughly chopped • 75g mixed nuts, roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)

METHOD

1 Heat oven to 190°C/170°C 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. 3 Scrape into the tin and bake for 25-30mins. Leave to cool before cutting into pieces.