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
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.
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.
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.
Raats Original Chenin Blanc
Original Chenin is crafted without the use of any oak in order to preserve the wine's "original", vibrant fesh fruit character. It's packed with succulent flavours of pineapple, golden delicious apple and citrus, with hints of ginger, honeysuckle and orange blossom and a lovely minerality. This bright, tasty offering from Chenin master Bruwer Raats rivals the finest Loire Valley Chenin."Really clean-cut, with white peach, honeysuckle and mineral notes that drive through the lengthy, well-defined finish. There's also great crunchy acidity buried here."Wine Spectator89 Points