Fresh Fig & Blackberry Flapjacks (Vg/GF)
I love this recipe, it’s one I return to every autumn. I have adapted this flapjack recipe over the years to match what’s both in season, as well as in my store cupboard. You can use whatever dried fruits, seeds and nuts you have to hand in equal quantities. Substitute vegan margarine for the unsalted butter and use agar syrup if you prefer. You can always omit the ground almonds or use coconut flour and or sugar, too. This recipe is very versatile making it ideal for a gluten free diet also. It’s very simple and quick to make, ideal for an afternoon pick me up or a packed lunch box.
The flapjacks will last 3-5 days and can be frozen after baking, ensure you remove the fresh fig beforehand. This can be added afterwards, once warmed through.
They are truly moorish and a real winner! One to add to your recipe collection.
Happy Baking
N X
Fig & Blackberry Flapjacks
Serves: 12 \ Prep: 10 minutes \ Bake: 30/35 minutes
150g unsalted butter, or vegan margarine
100g golden caster sugar
175g maple syrup
200g oats
50g dried figs, chopped
50g sultanas
50g chopped mixed nuts either pecans, hazelnuts, and walnuts
25g flaked toasted almonds
1 tbsp sunflower or pumpkin seeds
1 tsp vanilla extract
Pinch of salt
25g ground almonds
1/2 tsp ground cardamom powder
4 fresh figs, thinly sliced
150g fresh blackberries, washed, halved
Recipe
Melt the butter, sugar and maple syrup over a low heat on the hob or in the microwave. Add the vanilla extract and salt. Leave to cool slightly.
Line the baking tin with parchment paper. Preheat the oven 180C fan / gas mark 6.
In a large mixing bowl add the oats, ground almonds, cardamom, dried figs, sultanas, fresh blackberries, nuts and seeds and mix to combine.
Pour the sugar syrup over the flapjack mixture so that everything is coated and sticky.
Tip the mixture into your lined tin and spread out evenly pushing the flapjack mixture into the corners.
Add a slice of fresh fig in a row 3 slices down and four across creating 12 equal squares.
Bake in the oven for 30-35 minutes until browned slightly.
Leave in the tin to cool completely, slice into 12 squares.
Serve with a hot beverage.
Enjoy
N X
