These vegan fig and ginger flapjacks, like all flapjacks, are exceptionally easy and quick to make. What sets them apart is the addition of lots of figs and a little ginger, and the fact that they are sweetened with a mixture of maple syrup and barley malt extract. The syrups together produce a comforting, caramel flavour which complements the warming ginger and subtle fruitiness of the figs.
Much of the sweetness is from the malt and figs, in fact, both of which contain a range of minerals and vitamins you won’t find in refined sugars. For that reason, and because figs are a great source of fibre, these are a healthier option than many flapjacks.
Figs are also notable for their lightly crunchy seeds, which give these flapjacks an interesting texture. The rich golden colour comes from the malt syrup.
The pictures are of nine flapjacks made in a 7″ square tin. They will cut neatly, but are somewhat crumbly so leave them to cool and set completely before removing from the tin.
fig and ginger flapjacks…
ingredients
- 240 g rolled (porridge) oats
- 100 g dried figs
- 2 lumps of preserved stem ginger (each around 1″ across)
- 100 g coconut oil (preferably the flavourless kind but not essential)
- 100 g maple syrup (note: grams, not ml)
- 40 g barley malt extract
- pinch of salt (perhaps 1/16 tsp)
method
- Set the oven to 180°C/360°F. Lightly oil and line the base of a 7″ square or similar-sized tin (you may need to reduce the baking time a little if using a larger tin).
- Remove the tough little stalks from the figs and chop them into chunks no larger than 1cm across. Chop the ginger more finely (around 2mm across). Set aside.
- Place the maple syrup, malt extract and coconut oil in a large bowl and heat gently in the microwave until the syrup begins to boil. Remove and stir until the coconut oil has entirely melted.
- Stir the chopped figs and ginger into the syrup mixture followed by the oats and salt. Stir until well combined.
- Transfer the mixture to the tin and press it down with the back of a spoon until you have a fairly even surface.
- Bake for around 25 minutes, until it is a rich golden brown colour.
- Mark out the squares with a knife while it is still hot, then allow to cool completely before cutting all the way through and removing from the tin.
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