This is based on a recipe that went viral among my group of ‘mum-friends’ – for a while, at any playdate, someone would pull out a tupperware of these flapjacks. They were so popular with all the children we called them baby crackjacks…They work with any dried fruit you have around, and freeze well. You can also swap the butter for olive oil, and for older babies and toddlers I add sunflower seeds and/or chopped nuts.
50g dried apricots
50g dried figs
250g porridge oats
75g butter, melted
50g ground almonds
Preheat the oven to 180C / gas 4. Remove any tough stalks from the figs.
Just cover the dried fruit with boiling water and leave for 10 minutes to soften. Meanwhile, mix together the porridge oats, ground almonds and melted butter.
Empty the fruit and water into a food processor and whizz to a puree, then add to the porridge mix and combine thoroughly.
Line a shallow cake tin, baking tray or oven dish with baking paper (about 25cm x 20cm), then tip in the flapjack mixture and press down to flatten and push into the corners. It should be 2-3 cm deep.
Bake for 20-25 minutes until lightly browned, then cool in the tin before removing and cutting into little squares.