Saturday, January 26, 2013

Figgy Flapjacks

The past week in London has been achingly chilly with a dangerous mixture of ice and snow lurking around every corner, waiting to wrap around the feet of unsuspecting pedestrians and slip them to the icy ground.  People have been curled into tight balls of padded coats and scarves in an effort to fight against the whipping blizzards.  It has been the kind of weather that leaves one craving food that sticks to one's ribs and spreads warmth throughout our frozen limbs with a sugary smile.
I didn't want to create something that would cause an energy spike and so reached for a packet of (gluten free) oats with their low gylcemic load and some dried figs - the result?

Figgy (low-fat and allergen friendly) Flapjacks, adapted from The Intolerant Gourmet recipe for date and oat squares.

Figgy Flapjacks
200g dried, ready-to-eat figs, chopped small
250ml water
125 (gluten-free) oats
1 tbsp sunflower oil
1 tbsp honey
pinch of salt
handful of sunflower seeds
1-2tsp ground cinnamon (depending on your taste)

1. Pre-heat the oven to 180C.
2. Tip the figs into a saucepan, pour over the water and bring to simmering point.  Simmer for up to 20 minutes until you have an unctuous, figgy paste.
3. Stir in the rest of the ingredients and mix until well combined.
4. Put the mixture into an 8inch square tin, pushing it into the corners.  Use a palette knife or spatula to ensure that the mixture is evenly distributed and level on the top.
5. Pop in the middle of the pre-heated oven and cook for 20-25 minutes until nicely golden.
6. Remove from the oven, cut into squares and leave to cool in the tin.
7. When totally cool, cut again and remove to a cake tin. If you can resist eating them straight away!