Pistachio and Marmalade Flapjacks
[Vegan]

For the Flapjacks:

1. Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 22cm X 22cm) In a large bowl, whisk together melted coconut oil or sunflower oil, tahini and coconut sugar. Stir in ground oats, traditional oats, ground almonds, baking soda, and salt. Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers. Heat jam slightly with the chopped apricots. Add a few drops of water and stir until it forms a thick sauce Pour and spread jam on the flapjacks, put leave a bit of space from the edges Sprinkle on the remaining oat mixture and press down gently Bake in preheated oven for 20 minutes or until crust is golden brown. Remove from oven and let cool completely at room temperature.

For the Peanut Drizzle:

1. Add 1 tablespoon of plant milk to the tahini in a microwave safe cup and stir with a mini whisk or fork
2. Microwave for a few seconds on low heat if necessary to make the tahini mixture runnier
3. Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture
4. Once the flapjacks have completely cooled, drizzle the tahini icing over the flapjacks with a small spoon. Sprinkle over the crushed pistachios.
5. Cut into squares and serve