Tahini apricot flapjacks - vegan
Tahini apricot flapjacks - vegan

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tahini apricot flapjacks - vegan. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Tahini apricot flapjacks - vegan is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Tahini apricot flapjacks - vegan is something which I have loved my whole life.

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!

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

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

Instructions 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. Remove from the heat and tip in the oats, chopped nuts and dried fruit. My kids and I simply can't get enough of these tasty vegan apricot and date oat flapjacks.

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