Fig, Orange, Cranberry and California Walnut Raw Flapjacks
Course: Dessert or snack
Skill level: easy Makes: 16 Vegan
2 tbs melted coconut oil, plus extra for greasing 100 g (3½ oz) dried figs 120 g (4¼ oz) California walnuts, plus 16 whole walnuts to garnish 150 g (5½ oz) oats 1 orange, zest only
50 g (1¾ oz) flaxseed 100 g (3½ oz) medjool dates
1½ tbs maple syrup 60 g (2¼ oz) dried cranberries
1 Grease a small, square, deep-sided baking tray with a little coconut oil and line with baking parchment.
2 Place the figs in a small bowl, pour over enough hot water to cover them and leave to soak for 20 minutes, then drain.
3 Meanwhile, place the 120 g
(4¼ oz) of walnuts and half the oats into a food processor and blitz until they are the texture of course sand.
4 Add the orange zest, flaxseed, medjool dates, maple syrup, coconut oil and drained soaked figs to the food processor. Process until the mixture comes together into one lump.
5 Tip the mixture into a mixing bowl and add in the remaining oats and cranberries, kneading them in with your hands.
6 Tip the mixture into your prepared tray and smooth down with the back of a spoon, pushing the mixture into the corners.
7 Place into the fridge to set for around 1 hour, or until firm to the touch.
8 Cut into 16 squares using a sharp knife and place a walnut on top of each square to serve.