Vegan Almond and Apricot Flapjacks

As the half term holidays approach and the weather shows at least some promise of brightening up for the bank holiday weekend, friends and family are already planning park gatherings and picnics. My plan is to get away in the campervan for a couple of days, and whether you're planning road trips, park trips, or any sort of family outing, these flapjacks make a fantastic sweet snack to bring along! 

I've mostly used apricots and almonds because those are the fruit and nuts I had in the cupboard, but you can use raisins, figs, cashews, sunflower seeds, pumpkin seeds or even chocolate chips! 

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INGREDIENTS (makes 9 large squares)

300g oats

150g coconut sugar

150ml maple syrup

200g coconut oil melted

200g chopped dried fruit (I used mostly apricots + figs and raisins) 

50g almond flour

100g mixed chopped nuts and seeds (I used almonds, flax and sesame seeds)

Pinch of salt

Mixed Spice (optional) 

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METHOD

Preheat the oven to 160C 

Mix all the dry ingredients together in a large mixing bowl, then pour in the maple syrup and melted coconut oil

Stir together well and spoon into a flapjack tray. I use a silicone one because it makes the flapjacks easy to pop out! You can line a regular baking tray instead

Place in the oven for 20 - 30 mins at 160C until the flapjacks turn golden

Allow to fully cool. This is the difficult bit!! But it's really important to resist slicing up the flapjacks until they're completely cold, otherwise they will crumble

Slice into squares or bars and save in a tin for up to five days

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