Organic Dill Pickles
Fig and Date Flapjacks
Prepare yourself for a sweet treat that’s soft in the middle, with a moreish toffee crispness on the top and sides. If you’re fast enough, you might get your hands on one of those heavenly crunchy corner pieces! I’m not going to sing the recipe’s praises for keeping your waistline in check because once in a while I throw caution to the wind and live a little, albeit with something homegrown from my own kitchen rather than a flat tasting industrialized dessert. O.k., that may sound a tad judgemental, but you know what I mean. On the other hand, food that’s cooked with love and readymade comes with a premium pricetag, so why not do it yourself in less than 30 minutes and save money? That’s right, fancy pants, 30 minutes. Figs are in season, so buy a handful and get your groove on!
There’s a wonderful organic garden program at my son’s school where the kids have a blast learning about the natural world and nutrition. Celebrating figs this month, Jake had a tasting with his class. A cleaver parent came up with the catch phrase, “don’t yuck my yum,” thereby pooh poohing the idea of bumming other kid’s trips in the taste testing department. I was over the moon when Jake snapped of a slice of fig, took a bite, smiled, and said, “yum Mommy!” In honor of fig month, I present you with Fig and Date Bars.
Fabulous figs!
Fig and Date Flapjacks
3 fresh figs, topped and chopped
3 soft medjool dates, pitted, and chopped
5 oz unsalted butter, plus extra for greasing (vegan option: Earth’s Best Vegan “butter”)
6 oz light brown sugar
2 tbsp golden syrup (or agave syrup)
13 oz rolled oats
1. Preheat the oven to 350F
2. Using a magimix, pulse the figs and dates until it becomes a thick paste. If it’s too thick add a few drops of filtered water and stir to combine. Set aside.
3. Place the butter, brown sugar, and golden syrup in a small saucepan on medium heat and stir until the butter is melted. Whisk until the mixture resembles a thick sauce. Remove from the heat.
4. Put the oats in a large mixing bowl. Pour in the warm sugar mixture and stir until combined.
2. Using a magimix, pulse the figs and dates until it becomes a thick paste. If it’s too thick add a few drops of filtered water and stir to combine. Set aside.
3. Place the butter, brown sugar, and golden syrup in a small saucepan on medium heat and stir until the butter is melted. Whisk until the mixture resembles a thick sauce. Remove from the heat.
4. Put the oats in a large mixing bowl. Pour in the warm sugar mixture and stir until combined.
5. Grease and line a bread loaf tin with parchment paper. Spoon in half the oat mixture, then spoon on the date paste. Spread evenly across the oat mixture. Finally, top with the rest of the oat mixture.
6. Bake for 30-40 minutes, or until golden brown with crispy edges. All ovens differ in fierceness, so keep an eye and check the oven after 20 minutes.
7. Co0l for 10 minutes, then mark into bars or smaller cookies. Continue to cool for another 30 minutes, or you can speed up the process by chilling them in the fridge for 10-15 minutes (when the tin has cooled slightly).
8. Cut and serve.
7. Co0l for 10 minutes, then mark into bars or smaller cookies. Continue to cool for another 30 minutes, or you can speed up the process by chilling them in the fridge for 10-15 minutes (when the tin has cooled slightly).
8. Cut and serve.
Makes 6 bars or 12 cookies.
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