Place the apricots in a pan with the orange juice and zest and bring to the boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 25-30 minutes until the liquid is absorbed. Purée in a food processor or with a hand-held mixer.
Meanwhile heat the oven to 180°C (350°F, gas mark 4). Line the base of a 22 cm (8½ in) round cake tin with baking paper.
Stir the ginger, oats, sugar and sunflower seeds into the apricot purée and mix well, then tip it into the tin and spread out evenly.
Bake for 30-35 minutes until firm and golden brown. Cool slightly, cut into wedges then leave the flapjacks to cool completely in the tin. Peel off the paper before serving.
Variation: for prune and pecan flapjacks, replace the apricot purée with one made from prunes simmered in apple juice, and use chopped pecan nuts in place of the sunflower seeds. For apple and cranberry flapjacks, replace the ginger with dried cranberries, and use a purée made from 3 dessert apples, peeled, cored and roughly chopped; simmer the apples, covered, in 75 ml (2½ fl oz) of cranberry juice for 15 minutes, or until soft.