Fruity Figgy Flapjacks Recipes

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FRUITY FIGGY FLAPJACKS



Fruity figgy flapjacks image

These healthier flapjacks are packed with cranberries, sultanas, apricots and nuts, plus they're gluten-free

Provided by Good Food team

Categories     Snack

Time 55m

Yield Makes 16

Number Of Ingredients 8

140g soft dried fig , roughly chopped
75g coconut oil
6 tbsp clear honey or agave syrup
300g rolled oats (we used ½ jumbo oats and ½ porridge oats)
50g dried cranberries , roughly chopped
50g sultana , roughly chopped
85g dried apricot , roughly chopped
75g mixed nut , roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts)

Steps:

  • Heat oven to 190C/170C fan/gas 5. 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.

Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

FLAPJACKS



Flapjacks image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield about a dozen 4-inch wide pancakes

Number Of Ingredients 9

1 3/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
3 tablespoons unsalted butter, plus more as needed
2 large eggs, room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  • In another bowl, beat the eggs and then whisk in the milk and vanilla.
  • Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
  • Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
  • Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

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