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Feel-good flapjacks

These flapjacks get most of their sweetness from the dried fruit, the agave syrup (which comes from the same plant that produces tequila and is a very good slow-burning sugar) and the unrefined muscovado sugar, which gives the flapjacks a wonderful nuttiness. Cut up into little squares and have one when you need an injection of energy. From Thomasina Miers, co-owner of Mexican street food chain Wahaca (www.wahaca.co.uk). Photograph: Franck Allais and Ed Johns for the Guardian. Makes 8-12

80g blanched almonds
6 tbsp agave syrup (available from most health food shops)
125g butter
50g dark muscovado sugar
1½ inches of fresh ginger, peeled and finely grated
200g rolled oats
50g dates, chopped into tiny pieces
50g apricots, chopped into tiny pieces
50g small currants
¼ tsp cinnamon powder
24cm cake tin (or a 22cm squared tin), preferably with a loose bottom

1. Preheat the oven to 190C/gas 5. Toast the almonds in the oven for 4-5 minutes until they turn a pale golden colour. Remove from the oven and roughly chop them.

2. Melt the agave syrup, butter and sugar in a saucepan. Grate in the ginger and stir in the oats, fruit, cinnamon and almonds.

3. Butter the cake tin and press the mixture into the tin. Flatten the top with a spatula and bake in the oven for 15-20 minutes until golden brown.

4. Leave to cool for a few minutes, then cut into small squares.