Chewy and sweet, vegan and great for kids, these apricot flapjacks are perfect for afternoon snacks or lunch boxes.
These apricot bars are great for after school snacks, lunchboxes (replace the almonds with extra flour if you need them to be nut free) or as a little treat with your mid morning coffee.
They are deliciously sweet without too much added sugar - being sweetened with apricots and maple syrup.
The oats give a good energy boost and the ground almonds provide some plant-based protein.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these apricot flapjacks you will need the following ingredients:
- 1 tablespoon ground flax seeds, buy pre-ground or grind in a spice grinder or blender.
- 3 tablespoons water
- 100g dried apricots, chopped
- 100g oats
- 50g plain flour, can use wholemeal or spelt flour if preferred
- 50g ground almonds
- ½ teaspoon ground cinnamon
- Pinch salt
- 100ml vegetable oil, coconut oil or melted vegan butter can be substituted
- 100ml agave syrup, or maple syrup
Equipment
To make this recipe you will need:
- a food processor
- a 20cm (8 inch) square cake tin
- spatula
- non-stick baking paper
Can you make them without a food processor?
If you don't have a food processor you can use a blender or hand held stick blender to help the ingredients to combine and stick together.
If you don't have either of these chop the apricots as finely as possible, mix everything together and press very firmly into the tin before baking.
How to store apricot bars
These apricot bars can be stored in an airtight container at room temperature for 3-5 days.
Alternatively they can be frozen. Freeze on a tray for an hour and then transfer to an airtight container. Alternatively place a sheet of greaseproof paper between each one. Both of these measures are to stop them from sticking together.
Dietary requirements
These apricot flapjacks are free from dairy and egg and are therefore suitable for those following a vegan diet.
To make them gluten free replace the plain flour with a gluten free plain flour.
To make them nut free replace the ground almonds with extra plain flour.
More flapjack recipes
If you like these apricot flapjacks then you might also like:
How to make apricot flapjacks
If you've made this recipe please a leave a star rating and comment below. Thank you
Please do not reproduce this recipe without permission.
Apricot flapjacks
Ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 100 g dried apricots chopped
- 100 g oats
- 50 g plain flour can use wholemeal or spelt flour if preferred
- 50 g ground almonds
- ½ teaspoon ground cinnamon
- Pinch salt
- 100 ml vegetable oil or coconut oil or melted vegan butter
- 100 ml agave syrup or maple syrup
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F.
- Line a 20cm (8 inch) square cake tin with baking paper.
- In a small bowl, mix together a tablespoon of ground flax seeds with 3 tablespoons of water and set aside.
- Place 100g chopped dried apricots into a food processor and pulse until broken down.
- Add 100g oats, 50g plain flour, 50g ground almonds, ½ teaspoon of ground cinnamon and a pinch of salt and pulse again.
- Next add 100ml vegetable oil, 100ml agave syrup and the flax seed mixture and pulse again.
- Transfer to the prepared cake tin. Add a sheet of baking paper to the top, and flatten the surface by rolling a glass over the top or using your hands to press down. Remove the sheet of baking paper from the top.
- Bake in the oven for 20 minutes or until golden brown on top.
- Remove from the oven and allow to cool in the tin before removing and slicing into squares or bars.
- Store in an airtight container for 3-5 days.
Notes
- Nutritional information is approximate and intended as a guide.
- Suitable for freezing. Freeze on a tray for an hour and then transfer to an airtight container or place a piece of baking paper between each one to avoid sticking.
Nutrition
Pin apricot flapjacks for later
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg
This post may contain affiliate links. See my full disclosure for more information.
Holly Scott
Made these today using raisins as well as apricots (didn’t have enough for all apricots), less maple syrup and less oil than stated. Also cooked them in cup cake tray to get individual little treats and, oh my goodness, they really are DELICIOUS! Thank you for sharing the recipe!
Mandy Mazliah
So glad you loved them Holly!