Fruity figgy flapjacks

Name: Fruity figgy flapjacks
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 16
Cuisine: Indian, Asian
Ingredients: 140 grams soft dried fig, roughly chopped; 75 grams coconut oil; 6 Tbsps clear honey or agave syrup; 300 grams rolled oats (we used ½ jumbo oats and ½ porridge oats); 50 grams dried cranberries, roughly chopped; 50 grams sultana, roughly chopped; 85 grams dried apricot, roughly chopped; 75 grams mixed nut, roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)

Fruity figgy flapjacks

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Fruity figgy flapjacks might be a recipe you should try. For 73 cents per serving, you get a breakfast that serves 16. One serving contains 206 calories, 3g of protein, and 9g of fat. It is an inexpensive recipe for fans of Indian food. A mixture of fig, sultana, nut, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Water

Figs

Equipment you will use

Frying Pan

Transfer to a food processor and whizz to a paste.

Equipment you will use

Food Processor

Melt the coconut oil and syrup together over a low heat, then stir through the fig paste.

Ingredients you will need

Coconut Oil

Syrup

Figs

Put the oats, dried fruit and nuts in a bowl and mix well, then pour over the wet mixture and stir until combined.

Ingredients you will need

Dried Fruit

Nuts

Oats

Equipment you will use

Bowl

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

Equipment you will use

Oven

Equipment

Ingredients

Servings:

140grams

soft dried fig, roughly chopped 75grams

coconut oil 6Tbsps

clear honey or agave syrup 300grams

rolled oats (we used ½ jumbo oats and ½ porridge oats)50grams

dried cranberries, roughly chopped 50grams

sultana, roughly chopped 85grams

dried apricot, roughly chopped 75grams

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

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Raats Original Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 14 dollars.