Heat the oven to 180C
Line a square (20cm) baking tray with baking paper.
Beat together the caster sugar and 90 grams of the vegan butter. Once thoroughly mixed and fluffy add 1 of the linseed eggs, dairy free milk and the plain flour.
Add 50 grams of the pistachios and stir until completely combined.
Spread the half of the mix into the baking tray.
Halve the apricots and place across the mixture in the tray.
In a separate bowl mix together the muscovado sugar, the remaining butter, half of the pistachios and the remaining linseed egg.
Mix until fluffy and well combined. Add this mix to the baking tin.
Add the remaining batter and sprinkle with the pistachios.
Bake for 30 minutes until the blondies are lightly browned. Allow to cool and then cut into slices.
