Apricot flapjacks
Chewy and sweet, vegan and great for kids, these apricot flapjacks are perfect for afternoon snacks or lunch boxes. You will need a food processor to make this recipe.
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
Calories: 248kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 3mgPotassium: 182mgFiber: 3gSugar: 13gVitamin A: 401IUVitamin C: 2mgCalcium: 28mgIron: 1mg
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