This vegan apricot flapjack recipe is so simple yet so indulgent- you’ll struggle to resist all of them in one sitting, my family did! The tahini in these give a nice nutty and salty contrast to the sweet apricot jam.
For this vegan apricot flapjack recipe, I used both dried apricots and apricot jam, but you could use fresh apricots if you prefer and just chop these up in small pieces. I like using the St Dalfour brand of apricot jam as this is has no added sugar but made with just fruit/fruit juice which makes it loads healthier than other brands of jam.
This vegan apricot flapjack recipe is inspired by middle eastern flavours (was going for Ottelenghi vibes) especially with the addition of the tahini, but you can really mix it up with the flavours of your flapjacks.
I previously made peanut butter/jelly inspired flapjacks using raspberry jam and peanut butter which tasted soooo good (pb/jelly recipe here). These are some of my other flavour suggestions:
- Orange marmalade, crushed walnuts and dark chocolate drizzle
- Tropical jam (e.g. pineapple, mango etc), desiccated coconut and lime icing drizzle
- Strawberry jam, crushed hazelnuts and a nutella (or melted dark chocolate if vegan) drizzle- I think I’ll be trying this version next!
Vegan Apricot Flapjacks
Oaty flapjacks with a apricot jam layer topped with a tahini drizzle and crushed pistachios
For the flapjacks
- 1.5 cups sunflower oil, (or melted coconut oil)
- 1 cup brown sugar (or coconut sugar)
- 1 cup ground oats (blend oats in a blender or just use wholewheat flour)
- 2 cups traditional oats
- 1/2 cup almond flour (optional- replace with ground oats instead)
- 1.5 tbsp tahini
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cup apricot jam
- 1 handful dried apricots, chopped
For the drizzle
- 1 tbsp icing sugar, sifted
- 2-3 tbsp plant milk (add more/less if needed)
- 1 tbsp tahini
- 1 handful pistachios, crushed
For the flapjacks
Preheat oven to 180C and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm)
In a large bowl, whisk together sunflower oil (or melted coconut oil) , tahini and coconut sugar.
Stir in ground oats, traditional oats, ground almonds, baking soda, and salt.
Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.
Heat jam slightly with the chopped apricots. Add a few drops of water and stir until it forms a thick sauce
Pour and spread jam on the flapjacks, put leave a bit of space from the edges
Sprinkle on the remaining oat mixture and press down gently
Bake in preheated oven for 20 minutes or until crust is golden brown.
Remove from oven and let cool completely at room temperature.
For the tahini drizzle
Add 1 tbsp of plant milk to the tahini in a microwave safe cup and stir with a mini whisk or fork
Microwave for a few seconds on low heat if necessary to make the tahini mixture runnier
Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture
Once the flapjacks have completely cooled, drizzle the tahini icing over the flapjacks with a small spoon. Sprinkle over the crushed pistachios.
Cut into squares and serve