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5min read
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Vegan Apricot Flapjacks

by Valentina Concordia

5min read

Craving something sweet, sharp and nutty? Have a bite of our deliciously fruity apricot flapjacks! Loaded with tangy apricots, crunchy pecan nuts folded in golden syrup-y oats and topped with delicate vegan white chocolate, these classic golden squares will be sure to brighten up your day.

Prep Time

40 mins (+ chilling)

Cook Time

25 minutes

Serves

4-6

Ingredients

Ingredients 

125g plant based butter

100g light brown sugar 

100g golden syrup

1/2 tsp salt 

150g quick cook oats

100g jumbo porridge oats 

Optional add-ins: 

50g chopped apricots

50g pecans 

50g white chocolate, melted

Method

STEP 1

Preheat the oven to 180C. Line or grease a 20x20cm baking tin.

STEP 2

Melt the butter in a pan over low-medium heat. Add the sugar and golden syrup and stir until the sugar has dissolved. Take the pan off the heat and stir in the oats and nuts/dried fruit if using.

STEP 3

Press the mixture evenly and firmly into the tin and bake for 12-13 minutes for chewy flapjacks, and 15-16 minutes for crunchier flapjacks. Score them into 12 squares with a knife (creating lines on the surface but not through the whole bake), then let cool for 25 minutes.

STEP 4

If topping with white chocolate, drizzle it over the cooled flapjacks. Let it set for 10 minutes, then cut the flapjacks into squares.

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