Apricot and ginger flapjacks Recipe

Name: Apricot and ginger flapjacks
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 18 triangles
Ingredients: 75g coconut oil; 150g dried apricots, plus 9 dried apricots for decoration; 100g stem ginger in sugar syrup; 150g porridge oats; 100g pistachios, roughly chopped; 50g toasted flaked almonds; 40g seed mix; ½ tsp sea salt; 30g dark chocolate

Ingredients

75g coconut oil
150g dried apricots, plus 9 dried apricots for decoration
100g stem ginger in sugar syrup
150g porridge oats
100g pistachios, roughly chopped
50g toasted flaked almonds
40g seed mix
½ tsp sea salt
30g dark chocolate

PREP TIME 30m	COOK TIME 5m	TOTAL TIME 35m
YIELD 18 triangles

Instructions

Line a 20cm square brownie tin with non-stick baking parchment. Melt the coconut oil in a small saucepan on a low heat, then remove from the heat and transfer to a large mixing bowl.
Put the apricots, stem ginger in sugar syrup and a splash of water in the small bowl of a food processor. Blitz until the apricots and stem ginger turn to a paste and start to clump together.
Transfer the apricot ginger mix to the mixing bowl with the porridge oats, pistachios, almonds, seeds and sea salt. Mix well with a wooden spoon until fully combined, then transfer the mix to your lined tin.
Firmly press the mix down with the back of a spoon, then push the 9 reserved whole apricots into the top of mix, in three lines of three, to sit in what will be the centre of each square.
Break up the dark chocolate into a heatproof small bowl and melt in a microwave, stirring well every 30 seconds. Drizzle over the tin with a metal spoon from a height to get lots of thin streaks of chocolate over the bar. Transfer to the fridge to set for 1 hour.
Cut into nine squares with a sharp knife, then cut each square into two triangles. Serve immediately or store in an airtight container for up to a week.