apricot slice

I made these oat, apricot and pecan treats for after school this week.

I adapted a recipe from Jude Bleureau’s “Wholefood for the family” cookbook and I’m very happy with it.

Ingredients 

1.5 cups roughly chopped apricots or dates for a date slice
1-2 teaspoons lemon juice
1.5 cups gluten free flour (i used 1 cup quinoa and 1/2 cup coconut)
1.5 cups gluten free oats
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/3 cup of rapadura sugar or maple syrup
80 grams of melted butter or coconut oil
1 teaspoon vanilla extract
50 grams of crushed walnuts or pecans

Method

Put the apricots in a saucepan with 1 cup of water. Bring to the boil then turn off the heat. Add 1-2 teaspoons of lemon juice. Set aside to cool.

Preheat the oven to 180C(350F/Gas 4). Line a 20cm square biscuit tin with baking paper.

Put the flour, oats. cinnamon and baking powder in a bowl and stir to combine. Add the melted butter/coconut oil, vanilla and maple syrup. Mix well.

Spoon a little over half the mixture onto the biscuit tin, pressing well with your hands or a spoon.

Blend or mash the apricots to form a thick mixture and spread it gently over the dough.

Stir the nuts in the remaining oat mixture and sprinkle over the fruit. Gently pat down.

Bake for 25 minutes until golden.

Wait until the slice is completely cool before cutting into approx. 12 bars.

TIP: Gluten free oats are large. I blitzed them in a food processor before adding them to this recipe in order to make the slice hold together better.