Fruity fridge flapjacks
This unbaked dairy-free flapjack recipe is from Alice Meller, wife of Gill, previous head chef at River Cottage. It's so easy, so fruity and so good that it just had to go in this book. You can vary the recipe as you choose, substituting different dried fruit and using 100g of any mix of seeds. Photo: Simon Wheeler.
Preparation 15mins Cook time 3hrs
- 100g pitted dates
- 100g prunes , stoned removed if necessary
- 2 ripe or slightly over-ripe medium bananas, peeled
- 150g honey or vegan alternative
- 2 tablespoons coconut oil
- 325g medium porridge oats, or jumbo oats
- 100g raisins
- 100g unsulphured ready-to-eat dried apricots, finely chopped
- 25g shelled hemp seeds
- 25g linseeds
- 25g sesame seeds
- 25g sunflower seeds
Line a shallow baking tray, about 20 x 30cm, with baking parchment.
Put the dates, prunes, bananas, honey, coconut oil and 2 tablespoons water in a food processor and blitz to a thick, fruit-flecked purée.
In a large bowl, combine the oats, raisins, chopped apricots and seeds.
Stir in the pure ed fruit and honey and mix well (your hands may be the best tool for this job).
Tip the fruity oat mixture into the prepared tin and gently press it out, getting it as even and level as you can.
Put the tray in the fridge for 2-3 hours to allow the flapjack to set, then turn out on to a board and slice into bars.
Keep in a plastic container in the fridge and eat within a week.