Skip to main content

Fig flapjacks



I bought a packet of dried figs from the supermarket a few weeks ago. I opened them up in a "i-haven't-got-any-fruit-and-need-something" panic and they were seriously disappointing. Give me a fresh fig any day. I decided the poor dried figs needed a bit of jazzing up which is how they made their way into a batch of flapjacks! The figs themselves are layered between the flapjack, creating a fig layer nestled between a load of oats, honey, butter and sugar. Delish.

 To make a tray of fig flapjacks you will need:
A 250g bag of dried figs 
200ml water
200g salted butter
200g honey
200g brown sugar 
400g oats

 Start by preheating your oven to 180C and lining the baking tin with greaseproof paper

 Chop up your figs into small pieces and add to a small saucepan with the water until it has all but boiled off.

 In the meantime melt the butter and honey together in a large saucepan. When melted, stir in the sugar and porridge oats. Add two-thirds of the oat mix to the prepared tin and smooth down. Pour over the softened figs and level. Add the rest of the oats, smooth and bake in the oven for 20 minutes. Allow to cool in the tin before slicing into pieces. 



Comments

Post a Comment

Popular posts from this blog

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some  homemade granola of course - this batch has cashews rather than ginger in though).  I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...
1 comment
Read more

Honey and tahini popcorn bites

We recreated the Secret Squirrel's honey popcorn slices  this weekend. They're deeply delicious without being too bad for you, the tahini adds a nuttiness to them which is perfectly balanced with the sweetness of the chocolate and coconut….basically they're super. Simple as that. Whilst you're waiting for them to cool in the fridge too the extra popcorn pieces are perfect dipping implements in the scraped out chocolate and tahini/honey mixing bowls (naughty). To make a tray of honey and tahini popcorn bites you will need:  4 cups of popcorn (cover the bottom of a medium saucepan with kernels and that'll give you just over 4 cups…just incase you have any accidents involving popcorn on the floor!) 1/4 cup tahini paste 2 tbsp honey 2 tbsp melted coconut oil (plus a bit more to cook the popcorn) 1/2 tbsp agave syrup (or maple) 2 tbsp cocoa powder Line a square tin with foil Melt the coconut oil in a medium saucepan and add to this the popcorn kern...
1 comment
Read more

Banana, coconut and sultana cake

This cake came about as there were 4 bananas that had been sitting in the fruit bowl for as long as I could remember that were crying out to be used. I wanted to make something a little more exciting than banana bread and so created this little number. It's exceptionally quick and easy too. Possibly a new favourite recipe... To make a banana, coconut and sultana cake you will need: 140g self raising flour (or 130g plain flour with 2 tsp baking powder) 50g desiccated coconut 150g soft brown sugar 180ml sunflower oil 2 eggs Mashed bananas (I used 4) 100g sultanas Preheat your oven to 170C and line your cake tin with greaseproof paper Weigh out and sieve your dry ingredients (flour, coconut and sugar). Stir with a wooden spoon Pour in the wet ingredients (oil, eggs and banana) and stir this through. Throw in the sultanas and gently combine. Pour into your cake tin and bake in the oven, checking at 35 minutes to see if it needs any longer th...
Post a Comment
Read more