Fig and walnut flapjack
200 g, soft, trimmed
1 large, ripe
Rolled oats, dry
Apple juice no added sugar
¼ cup(s), (25g) finely chopped
Reduced fat oil spread
100 g, melted
- Preheat oven to 190°C. Lightly spray a square 20cm cake tin with oil and line the base and sides with baking paper.
- Finely slice 50g of figs and set aside. Process the remaining figs, banana and apple juice in a food processor until smooth.
- Place the oats and walnuts in a large bowl. Add the fig mixture and melted canola spread and stir to combine. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Arrange the sliced fig on top, pressing down slightly. Bake for 25-30 minutes or until golden. Cool in tin. Cut into 16 squares to serve.
TIP: Keep this snack on hand and freeze in plastic wrap for up to 1 month or store it in an airtight container for up to 4 days.