Makes 16 


  • 100g blanched almonds, finely chopped

  • 175g pitted dates 

  • 240ml water

  • 250g wholegrain oats 

  • 100g dried apricots (other dried fruit optional)

  • 1/2 orange zest

  • pinch of sea salt flakes

  • pinch of ground cinnamon

  • seeds from 1 vanilla pod or 2 tsp vanilla extract

  • 50g sesame seeds

  • 50g sunflower seeds 

  • 50g toasted pumpkin seeds

  • 3 tbsp melted extra-virgin coconut oil or 2 tbsp melted butter 



Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the baking tin with baking parchment.  Spread the almonds out in a small baking tray and cook in the oven for 3–4 minutes, or until lightly toasted. Keep an eye on them as they do catch quickly. Remove them from the oven and leave to cool. Put the dates in a blender (or you can use the smaller bowl of a food processor if you have that attachment) and add the water and blitz to a paste. Tip this into a large bowl along with the toasted almonds, oats, apricots, orange, salt, cinnamon, vanilla, and sesame, sunflower and pumpkin seeds. Mix to combine and then mix in the coconut oil or bu er. Tip the mixture into the lined tin and squish down with a wooden spoon – make sure you do this and they they are all stuck together to avoid the flapjacks from splitting. Using a sharp knife, mark out sixteen squares and pop the flapjacks into the oven for 18–20 minutes. When the flapjacks are baked, remove them from the oven and leave them to cool a little bit, then carefully remove from the tin using the overhanging baking parchment. Cut into the sixteen squares to serve. Enjoy !