Folllowing the most generous gift of figs from my wonderful work colleague Noreen, I set about trying to figure out what to cook this evening with them that would keep well enough for me to bring into work tomorrow to share with her as a thank you for her generosity.
Being January, myself and all the other girls in the office are on a new year health kick! Fridays we usually allow ourselves 'Friday Treats'; but it being only the second week back to work after Christmas everyone is still trying to keep the healthy diet New Years resolutions. So I decided to try out a healthy flapjack recipe instead.
If you look down through the ingredients below the only naughty ingredient is the butter, but it is a reduced fat spread. I also chose honey instead of the traditional golden syrup, and the rest of the ingredients speak for themselves. They are packed with proteins, fiber and brain-building, energy boosting properties. Great for a breakfast on the run, a healthy snack for the kiddies, or like for us at work, to get over the mid-morning slump!!!
- 150g reduced fat butter
- 2 tbsp of orange juice
- 50g honey (I love Boyne Valley Honey)
- 1 mashed ripe banana
- 200g rolled oats
- 30g pumpkin seeds
- 30g of sunflower seeds
- 30g of sesame seeds
- 100g of chopped dried apricots
- 50g of chopped walnuts
- 4 figs, sliced thinly
- Extra honey to drizzle
- Preheat oven to 180 degrees
- In a saucepan, melt the butter, and add the honey, juice and mashed banana.
- Stir well to combine fully.
- Line a baking tray with baking paper.
- Add all the remaining ingredients to the liquid and mix well until thoroughly combined.
- Spread the mixture out over the lined tray and top with the fig slices
- Drizzle with some extra honey and bake in the oven for 25-28 minutes.
- Allow to cool in the tray.
- Cut once completely cooled.
- Store in airtight container. The flapjacks will keep for up to 5 days this way.