Fig and walnut flapjack

Instructions

1. Preheat oven to 190°C. Lightly spray a square 20cm cake tin with oil and line the base and sides with baking paper.
2. Finely slice 50g of figs and set aside. Process the remaining figs, banana and apple juice in a food processor until smooth.
3. Place the oats and walnuts in a large bowl. Add the fig mixture and melted canola spread and stir to combine. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Arrange the sliced fig on top, pressing down slightly. Bake for 25-30 minutes or until golden. Cool in tin. Cut into 16 squares to serve.