Apricot, date and pistachio flapjacks recipe
 With sweetness from dried fruit and agave nectar, and speckled with seeds and nuts, these flapjacks make a great snack or a worthy school fete bake. Each serving provides 372 kcal, 6g protein, 30g carbohydrates (of which 18g sugars), 24g fat (of which 16g saturates), 5g fibre and trace salt. 300g/10½oz porridge oats175g/6oz agave nectar275g/9¾oz coconut oil1 large unwaxed orange, finely grated zest and juice2 tsp ground cinnamon100g/3½oz wholemeal plain flour250g/9oz dates, finely chopped75g/2¾oz sesame seeds200g/7oz dried apricots, finely chopped100g/3½oz pistachios, roughly chopped200g/7oz desiccated coconut 300g/10½oz porridge oats 175g/6oz agave nectar 275g/9¾oz coconut oil 1 large unwaxed orange, finely grated zest and juice 2 tsp ground cinnamon 100g/3½oz wholemeal plain flour 250g/9oz dates, finely chopped 75g/2¾oz sesame seeds 200g/7oz dried apricots, finely chopped 100g/3½oz pistachios, roughly chopped 200g/7oz desiccated coconut 100g/3½oz white chocolate, broken into pieces 100g/3½oz white chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too.Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool.Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon.Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated.Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top.Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin.For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack.Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too. Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool. Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool. Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon. Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon. Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated. Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated. Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top. Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top. Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin. Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin. For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack. For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack. Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week. Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week.