Fig and Honey Flapjacks

I remember taking my very first bite of a fig roll when I was a child; that deliciously sticky sweetness wrapped in a sweet, crumbly pastry pocket…..mmmmm. It’s something that has stuck with me, and every now and again I’ll buy a pack for nostalgia.

I wanted to capture that in a flapjack, so I’ve combined both dried and fresh figs to recreate my own healthy oaty version of the humble fig roll. I hope you love my fig and honey flapjacks as much as me πŸ™‚

What’s In Fig And Honey Flapjacks?

  • 500g Porridge Oats
  • 250ml Honey
  • 200g Unsalted Butter
  • 150g Dried Whole Figs
  • 5 Fresh Figs
  • 1/2 tsp Cinnamon

How Do I Make Fig And Honey Flapjacks?

Start by cutting the dried figs in half and then spreading them out so that the inner seeds are on show. Place in a bowl, cover with boiling water and leave to soak for 10 minutes.

Meanwhile, melt the butter and 200ml of honey in a saucepan.

Drain the figs, keeping the figgy water to pour into the butter and honey. Stir well and remove from the heat.

Mix the oats in the saucepan until they are well coated.

Half fill the squares of a greased individual brownie tin, making sure to compact down with the back of a spoon. Layer 2 slices of dried fig across this and then cover with another spoonful of oats.

Heat the remaining 50ml of honey in a saucepan along with the cinnamon for a couple of minutes until it becomes runnier.

Thinly slice the fresh figs and layer two of these on top of each flapjack, finishing off with a drizzle of the cinnamon honey.

Bake the fig and honey flapjacks in a moderate oven for 20 minutes, then remove and leave in the tin until completely cool.

Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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