Apricot & Cacao Flapjacks
Time for another recipe I think! We took these ones to the last winter fair we attended at the end of November.
Packed full of scrummy oats and soft apricots adding a different kind of sweetness to the muscovado sugar and golden syrup.
The cacao nibs, sprinkled on top, add bite and a little bitterness, which contrasts superbly with the sweet flapjack.
What’s more, we make these gluten and dairy free, and they are naturally vegan 🌱 But you can change the recipe; substitute out the gf oats and df butter for regular alternatives. We won't judge. Equally, if you're not a massive fan of soft apricots, try adding dried cranberries instead, for a really festive flapjack!
These are perfect as a gift for Christmas - you can whip them up in next to no time, and then box them up, wrap them, tag them, and bob’s your uncle...A perfect Christmas gift.
Either that, or, if you can’t face giving them away, enjoy them yourself alongside a cup of hot chocolate on a cold Winter’s day...which, at the moment, seems like every day!
Find the super easy recipe below...
Serves between 9-12...depending on how big you like your slices!
175g Df butter such as Stork block
175g Golden syrup
175g Muscovado sugar
359g Gf Porridge oats
100g Soft apricots, chopped
1 tsp Vanilla extract
75g Cacao nibs
Melt butter, golden syrup and sugar in a saucepan over a gentle heat.
Grease and line an 8” square baking tin, and pre-heat the oven to 150°C.
Pour porridge oats in to a large bowl, and add in the chopped soft apricots.
Once the sugar/butter mixture has cooled slightly, pour on to the oats, and stir through thoroughly.
Add the vanilla extract and stir through.
Transfer to the prepared tin and flatten out using the back of a spoon or a knife.
Sprinkle the cacao nibs over the entire tray, before placing in the oven for 35-40mins.
Leave to cool in the tin for half an hour, before removing and slicing in to portions.
We’d love to hear your feedback if you try out one of our recipes.
Have a great weekend!
Holly @TBD x