I’m in training at the moment and after lunch at work all I can think about is flapjacks, honestly. Flapjacks of all shapes and sizes float around my brain. This is probably more to do with the fact I don’t do enough work than the running though. But anyway, I work in a small town, the only place to buy flapjacks unless I want to buy one of Sainsbury’s or M&S’s tubs full of them (I have no self control, I would finish the box) is Waitrose, and they do one single serve, half covered in chocolate, buttery, flapjack. It is dreamy, buy it. It is laced with butter and overly sweet with the layer of dairy chocolate that tops it. It is only a pound but I can’t go into Waitrose without scouting out for red labels, having worked there in my teens, I can spot them a mile off. This results in me always spending £5-£10 and due to starting my pension and booking a little mini break I’m on a budget this month. Off to the kitchen with me…
I still had some figs from Andalucia leftover after making my Fig, Almond and Pumpkin Seed Loaf , so when David and I weren’t scoffing them out of the box whilst cooking dinner, I put a cupful to one side ready for this recipe. Let’s not talk about the fig paste that disappeared before I made the flapjacks, I think it may be worth a stand alone recipe on it’s own. If you are going to Andalucia please, please, please grab me some more figs!
You’ll like these Fig Flapjacks because they are:
- Perfect any time of day
NB: I used an 8.5″ tin, but I think 8″ would be
- 160g dried figs, stalks removed
- 250ml water
- 1 tsp vanilla extract
- 60g unsalted butter
- 70g coconut oil
- 60g soft brown sugar
- 2 tbsp maple syrup
- 1 tbsp date syrup (or honey)
- 1/2 tsp course sea salt (omit if you don't like the ol' sweet/salty thang)
- 1/2 tsp bicarbonate of soda
- 230g oats (mine are a mix of normal, rolled and bran)
- 115g spelt flour
- Preheat your oven to 180'c and line an 8-inch square pan with parchment paper.
- In a small saucepan, heat the figs and water over a low heat, stirring and turning the figs over occasionally until softened. It can gently simmer. Stir in the vanilla extract. Transfer the to a food processor or mini chopper, blend the figs and figgy water to a paste. Put to one side. You can do this step in advance.
- In a saucepan large enough to fit all the ingredients, melt the butter and coconut oil. Take the pan off the heat and stir in the sugar and syrups.
- Next add the bicarbonate of soda, salt, oats and flour to the saucepan and stir together until everything is fully coated with buttery, sugary goodness.
- With a metal spoon or spatula press half the mixture into the lined tin, ensuring it reaches the edges, I ended up using just over half.
- Spread your fig paste over the top, then cover with the rest of the oat mixture, again pushing it down with a metal instrument.
- Bake for 25-30 minutes until the oats on the top start to turn golden brown. Allow to cool completely in the tin.
- Cut into slices like me or squares for a better portion!
I mainly cut mine into slices for the purposes of photography, and because it means I tell myself it’s okay to eat two. For a more reasonable portion cut yours 3 cuts one way, 4 the other, for 12 nice rectangles of oaty goodness.
I’m totally making these again, I’m thinking a apricot paste would be dreamy. I’m also pretty disappointed with these pictures, another great excuse to make them again.
Do you dream of food in the afternoons?