Preheat the oven to 180°C/160°C fan. Grease a 20cm square baking tin and line with non-stick baking paper.
First prepare your ingredients. Soak your dates if necessary* and cook your apple until you have a rough purée.
If you are not using medjool dates you will need to soak your dates in hot water for 20 minutes before starting. You'll need 130g pitted dates.
Peel and chop your apple - it'll need to be a large apple so use two if they're on the small side. Place in a small saucepan with a dash of water and cook over a low heat with the lid on until soft. Stir occasionally. Once cooked mash to a rough purée.
Chop your seeds. A small food processor or spice grinder will make this easier.
Drain your dates if soaking them. Chop your dates up into small pieces.
Melt 150g melted dairy free butter (or coconut oil) in a small saucepan or in a bowl in the microwave. If using the microwave melt for 20 seconds (or less at a time) then stir.
Mix the melted butter with 200g oats, 30g chopped seeds, your chopped dates, cooked apple and 5 tbsp date syrup or alternative.
Pour the mixture into the prepared tin. Use your hands to push it down very firmly. You may wish to cover it with a sheet of baking paper to do this or even roll a glass or jar over it to press it down. This is to help it hold together.
Bake for 35 minutes until lightly golden but still soft. Remove from the oven and cut into squares while still warm.
Leaving these flapjacks in the tin until cool will help them to stick together but they are delicious warm as well so wait as long as you can.