These healthier flapjacks are packed with cranberries, sultanas, apricots and nuts, plus they're gluten-free Ingredients: 140g soft dried figs, roughly chopped 75g coconut oil 6 tbsp clear honey or agave syrup 300g rolled oats (we used ½ jumbo oats and ½ porridge oats) 50g dried cranberries, roughly chopped 50g sultanas, roughly chopped 85g dried apricots, roughly chopped 75g mixed nuts, roughly chopped (we used Brazil nuts, hazelnuts, almonds and walnuts) Method: 1. Heat oven to 190C/170C fan/gas 5. Line a 20cm square tin with baking parchment. Put the figs in a small pan with 150ml water and simmer until the liquid has reduced by half. Transfer to a food processor and whizz to a paste. 2. Melt the coconut oil and syrup together over a low heat, then stir through the fig paste. Put the oats, dried fruit and nuts in a bowl and mix well, then pour over the wet mixture and stir until combined. Scrape into the tin and bake for 25-30 mins. Leave to cool before cutting into pieces. Source: Good Food