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Nigel Slater’s Fig and Pumpkin Seed Flapjacks

Ingredients

70g soft-dried figs

40g sour cherries

30g pumpkin seeds

200g porridge or rolled oats

35g ground almonds

100g butter

100ml maple syrup

90g caster sugar

 

These fig and pumpkin seed flapjacks are quite delicious,  almost healthy and certainly addictive. This recipe is for a modest amount –  double the ingredients if you want to save re making them almost instantly!

You will need a non-stick baking tin, about 24cm square.

Set the oven at 160C/gas mark 3. Roughly chop the walnuts, figs, cherries and pumpkin seeds. This is done in seconds in a food processor, or longer by hand. The rougher the mix, the more crumbly the biscuits.

Tip in the porridge oats and the almonds. Melt the butter in a saucepan, pour in the maple syrup (or treacle,  golden syrup or honey) and add the caster sugar. When it gets to a rolling boil, tip in the dry ingredients, stir and tip into the baking tin. Press the mixture down firmly then bake for 20-25 minutes.

Press the bars down firmly as they cool. Cut into 12 bars while warm and leave to cool.★

nigel.slater@observer.co.uk

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