These yummy bars are packed with goodness - from sesame and sunflower seeds - and are nut-free. Tahini does give them a nutty aroma and it works perfectly with the sweet apricots, creating an addictive combination of flavours. These bars are also great crumbled over a smoothie bowl or chia seed pudding.

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• Preheat the oven to 170°C (150°C fan-assisted). Line a 23cm x 23cm square baking tray with parchment paper.
• Over a gentle heat melt the coconut oil, tahini paste, maple syrup and vanilla paste until smooth set aside.
• In a large mixing bowl add the rolled oats, sea salt, chopped apricots, toasted sesame seeds, sunflower seeds and mix well.
• Pour over the oil mixture, mix well and then place in the prepared baking tray. Press down firmly until smooth.
• Bake in the preheated oven for 35-40 minutes or until golden.
• Leave to cool in the baking tray, then place in the fridge to harden up for approximately 2 hours.
• When the granola has set and is firm, lift out of the tin and cut into squares, best to use a large chef’s knife.
• If you prefer your flapjacks chewy, refrigerate them in an airtight container, until needed. Then bring them out of the fridge 30 minutes to 1 hour before serving.
• Refrigerate 2 hours after baking; serve chilled or room temperature. 
  
  First published in the JC November 4, 2018