Apricot Flapjacks Food

APRICOT FLAPJACKS

Steps:

• Preheat the oven to 180c fan assisted
• Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
• Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
• Remove the pan from the heat and stir in the Dried Apricots, raisins and Flaked Almonds. Mix thoroughly.
• Add the flour, salt and oats
• Mix thoroughly until everything is covered in the syrup mixture.
• Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
• Bake in the centre of the oven for 25 - 30 minutes or until baked and golden brown in colour.
• Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
• Leave to cool completely, before slicing into bars.
• Keep in an airtight container.

APRICOT, HONEY & PISTACHIO FLAPJACKS

Steps:

• Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
• Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
• Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.

APRICOT FLAPJACKS

Steps:

• Preheat the oven to 375°F Grease and line a shallow 7x10in baking tin.
• Put the butter, sugar and syrup in a saucepan and melt over medium-low heat.
• Stir in the oats and apricots,
• Spoon the mixture into the prepared tin. Bake in the preheated oven for 25 minutes.
• Remove from the oven, and cut into slices while still warm.

APRICOT, DATE AND PISTACHIO FLAPJACKS

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.

FEELGOOD FLAPJACKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
• Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.