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vegan apricot flapjack recipe

Apricot and Pistachio Tahni Flapjacks

Oaty flapjacks with an apricot jam layer topped with a tahini drizzle and crushed pistachios.

Course Dessert, Snack
Cuisine middle eastern, Vegan
Keyword flapjacks, vegan tahini flapjacks
Prep Time 30 minutes
Cook Time 20 minutes
Servings 16 slices

Ingredients

For the flapjacks

  • 1 cup sunflower oil
  • 1 cup brown sugar
  • 1 cup ground oats (blend oats in a blender or just use wholewheat flour)
  • 2 cups traditional rolled oats
  • ½ cup ground almonds (optional- replace with ground oats or desiccated coconut instead)
  • 1.5 tbsp tahini
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 50 g dried apricots, roughly chopped
  • ¾ cup apricot jam
  • 1 tsp vanilla essence

For the tahini drizzle

  • 1 tbsp icing sugar, sifted
  • 2 tbsp plant milk e.g. soya
  • 1 tbsp tahini

Instructions

For the flapjacks

  1. Preheat oven to 180C and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm)

  2. In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, and sugar

  3. In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine

  4. 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.

  5. Heat a sauce pan on medium heat and the marmalade and dried apricots. Add 1 tbsp of water. Lower the heat and cover. Cook for a few minutes until the marmalade starts to slightly bubble.

  6. Once the marmalade mix has cooled slightly, pour it on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges

  7. Sprinkle on the remaining oat mixture and press down gently

  8. Bake in preheated oven for 20 minutes or until crust is golden brown.

  9. Remove from oven and let cool completely at room temperature.

For the tahini drizzle

  1. Add 1 tbsp of plant milk to the tahini in a microwave safe cup and stir with a mini whisk or fork

  2. Microwave for a few seconds on low heat if necessary to make the tahini mixture runnier

  3. Add the tahini 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

  4. Once the flapjacks have completely cooled, drizzle the tahini icing over the flapjacks with a small spoon.

  5. Sprinkle over crushed pistachios

  6. Cut into squares and serve

  7. Serving suggestion: Vegan vanilla ice cream if served for dessert