Ingredients

• 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

Directions

• 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.