Fig, Or­ange, Cran­berry and Cal­i­for­nia Wal­nut Raw Flap­jacks

Course: Dessert or snack

The People's Friend - - Cookery 37 -

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.

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