Apricot Date And Pistachio Flapjacks Recipes

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APRICOT, DATE AND PISTACHIO FLAPJACKS



Apricot, date and pistachio flapjacks image

With sweetness from dried fruit and agave nectar, and speckled with seeds and nuts, these flapjacks make a great snack or a worthy school fete bake. Each serving provides 372 kcal, 6g protein, 30g carbohydrates (of which 18g sugars), 24g fat (of which 16g saturates), 5g fibre and trace salt.

Provided by Tom Kerridge

Categories     Cakes and baking

Yield Makes 20

Number Of Ingredients 12

300g/10½oz porridge oats
175g/6oz agave nectar
275g/9¾oz coconut oil
1 large unwaxed orange, finely grated zest and juice
2 tsp ground cinnamon
100g/3½oz wholemeal plain flour
250g/9oz dates, finely chopped
75g/2¾oz sesame seeds
200g/7oz dried apricots, finely chopped
100g/3½oz pistachios, roughly chopped
200g/7oz desiccated coconut
100g/3½oz white chocolate, broken into pieces

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too.
  • Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10-15 minutes, tossing halfway through. Remove and set aside to cool.
  • Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon.
  • Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated.
  • Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25-30 minutes, until golden-brown on top.
  • Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin.
  • For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn't touching the water). Remove and let cool, then drizzle over the top of the flapjack.
  • Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week.

Nutrition Facts : Calories 372kcal, Carbohydrate 30g, Fat 24g, Fiber 5g, Protein 6g, SaturatedFat 16g, Sugar 18g

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