Fig Flapjacks Recipes

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FIG FLAPJACKS

Stolen from the BBC Food website. Although there are plenty of flapjack recipes out there it's nice to have some guidance about how much extras to add. I'm wading through an enormous bag of dried figs... I didn't really notice any orange flavour from the zest, so you might want to increase it, leave it out or flavour it with mixed spice, otherwise it'll be a bit bland. I didn't have enough oats, and my scales ran out of batteries at that point so I chucked some pumpkin seeds and sunflower seeds in to make up the volume. Its a very forgiving recipe. Keep an eye on your flapjacks around the 40 min mark, expect to give them longer if maybe they are thick, or less if thinner. Don't worry about crumbs when you cut them; its better to have them a bit soft and crumbly than break-your-teeth rock hard and the crumbs are lovely on yogurt.

Provided by Cat R.

Categories     Lunch/Snacks

Time 50m

Yield 16 serving(s)

Number Of Ingredients 6



Fig Flapjacks image

Steps:

  • Preheat the oven 180C/350F/Gas 4.
  • Prepare a tin (what size or what kind of preparation isn't detailed in the instructions) I used an 8" square baking dish, with foil, but no lubrication - based on previous oily flapjack experiences.
  • In a pan, combine the butter, sugar, syrup and orange zest (and/or spices) over a medium heat, stirring until the butter has melted.
  • Remove from the heat and stir in the oats and figs.
  • Tip into the prepared tin, pressing firmly down.
  • Bake for 40 minutes until deep golden and bubbling around the edges. The mixture will still be fairly soft in the centre, but will firm up when cooling.
  • Leave in the tin until completely cold. Turn out onto a board and cut into 16 squares.

Nutrition Facts : Calories 231.2, Fat 10.2, SaturatedFat 5.8, Cholesterol 23.5, Sodium 10.4, Carbohydrate 33.1, Fiber 2.7, Sugar 15.8, Protein 3.6

175 g unsalted butter
175 g soft brown sugar
4 tablespoons golden syrup
1/2 orange, zest of, finely grated
325 g porridge oats (not instant)
150 g dried figs, chopped

VEGAN DATE & WALNUT FLAPJACKS

Make these easy date & walnut flapjacks for elevenses, or when you need a pick-me-up. Plant-based and vegan, they're ideal for anyone following a dairy-free diet

Provided by Tracey Raye

Categories     Snack

Time 40m

Number Of Ingredients 7



Vegan date & walnut flapjacks image

Steps:

  • Line a 20 x 20cm square tin with parchment. Roughly chop the dates and cover with 100ml boiling water. Leave to soak for 10 mins.
  • Put the banana in a bowl, mash with a fork, then stir in the cinnamon, vanilla, a pinch of sea salt and the soaked dates along with their liquid.
  • Tip the mixture into a food processor with half of the walnuts and 100g of the oats. Pulse until you have a thick paste. Tip into a bowl and combine with most of the remaining nuts, oats and hemp seeds.
  • Heat the oven to 180C/160C fan/gas 4. Press the mixture into the lined tin, top with the remaining nuts and seeds and, bake for 20-25 mins until golden and firm. Leave to cool completely before cutting into nine squares.

Nutrition Facts : Calories 270 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

100g pitted medjool dates
1 ripe banana
1 tsp ground cinnamon
1 tsp vanilla extract
100g walnut halves
250g porridge oats
50g hemp seeds

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