Fruity gluten-free flapjacks

• soft dried fig↗140g g

  roughly chopped

• coconut oil↗75g g
• clear honey or agave syrup↗6 tbsp tbsp
• rolled oats↗300g g

  (we used ½ jumbo oats and ½ porridge oats)

• dried cranberries↗50g g

  roughly chopped

• sultana↗50g g

  roughly chopped

• dried apricot↗85g g

  roughly chopped

• mixed nut75g g

  roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)

Step-by-step instructions

1. 1

   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.

2. 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. Scrape into the tin and bake for 25-30 mins. Leave to cool before cutting into pieces.