Festive Flapjacks

Directions

1. Pre-heat the oven to 180°C.
2. Line a 20cm square baking tray with coconut oil and baking parchment.
3. Chop up the figs, and place them in a bowl of hot water. Leave to soak for half an hour.
4. Meanwhile, blitz half of the oats and pumpkin seeks and all of the walnuts in a food processor, until they form a chunky flour.
5. Drain the figs and add to the processor, along with the orange zest, ground almonds, and spices.
6. In a large mixing bowl, mix together the other half of the oats and pumpkin seeds, and the dried cranberries and sultanas. Tip in the dry flour mix from the processor, and mix well.
7. In a microwavable bowl, melt together the coconut oil and honey/syrup. Pour gently into the dry mixture, adding bit by bit and mixing well.
8. Spread the mixture evenly over your baking tray and place in the oven for 25 minutes, until lightly brown on top. Leave to cool for at least half an hour, and dunk in melted dark chocolate, if using.
9. Place in the fridge for an hour, until the chocolate has set.