Spread the almonds out in a small baking tray and
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 butter.
Tip the mixture into the lined tin and squish down with a wooden spoon – spending a little bit of time doing this will stop the flapjacks from falling apart when you cut them. I use my full body weight to really push down on it! 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.