Tahini apricot flapjacks - vegan

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tahini apricot flapjacks - vegan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Apricot and Tahini Flapjacks with Crushed Pistachios (Ve) 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. Warm and spicy, sweet and chewy - these deliciously oaty and cinnamonny apricot flapjacks are an excellent source of slow release energy. Warm and spicy, sweet and chewy - this is an afternoon treat that will perk you up!

Tahini apricot flapjacks - vegan is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Tahini apricot flapjacks - vegan is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have tahini apricot flapjacks - vegan using 10 ingredients and 6 steps. Here is how you can achieve it.

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The ingredients needed to make Tahini apricot flapjacks - vegan:
  1. Make ready 150 g tahini
  2. Take 150 ml olive oil
  3. Get 100 g - 125g maple syrup (depends on the tahini you use)
  4. Make ready 1 tsp vanilla extract
  5. Get 200 g oats
  6. Take 50 g ground almonds
  7. Prepare 75 g sesame seeds
  8. Prepare pinch sea salt
  9. Prepare 8-12 dried apricots, chopped into small pieces
  10. Take more sesame seeds to sprinkle on top

But those things are not that healthy. So, this is based in a Modern Baker recipe. The Modern Baker recipes are awesome. No Bake Vegan Apricot and Date Flapjacks..

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Steps to make Tahini apricot flapjacks - vegan:
  1. Preheat oven to 200C.
  2. Mix the tahini, oil, syrup and vanilla over a low heat.
  3. In a bowl, mix the oats, almonds, sesame seeds and salt.
  4. Add the tahini mix to the oat mix. Mix well. Add the apricots and fold through.
  5. Press the mix into a lined baking pan (20cm x 20cm). Sprinkle some more sesame seeds in top.
  6. Bake for about 30 mins. It’ll be golden brown. Cool in the tin. And then cut into slices. And enjoy 😋

The Modern Baker recipes are awesome. No Bake Vegan Apricot and Date Flapjacks.. The fat comes from the tahini, a seed butter made from ground sesame seeds (it's usually used in hummus) and is sweetened with agave nectar, both of which are vegan friendly. Stir in ground oats, traditional oats, ground almonds, baking soda, and salt. Pour the tahini and agave nectar into a bowl and mix together until combined..

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