Gluten Free Rustic Apricot Slice

"This rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming than most of my recipes, but is well worth the effort. Trust me, snouts far and wide unanimously agree – this recipe is a stunner.
 The first time I tasted this delectable treat, it was made and served to me by an eight year old. So it is literally child’s play, and absolutely S’Blended! I will offer a disclaimer when enjoying this apricot delight: this recipe is so delicious; it can be a challenge stopping at one piece! **Read the whole recipe before starting. Start by soaking the apricots - they need an hour to soak. Then make the base and cook, and then the filling, and then the topping."
photo by The Blender Girl photo by The Blender Girl
photo by The Blender Girl
Ready In:
1hr 20mins


  • Base

  • 3 14 ounces organic butter (90gm)
  • 13 cup Agave
  • 1 organic egg
  • 1 teaspoon natural vanilla extract
  • 12 cup brown rice flour
  • 12 cup white rice flour
  • 14 teaspoon baking soda
  • 14 teaspoon gluten free baking powder
  • 14 teaspoon cream of tartar
  • 12 cup organic shredded coconut
  • Filling

  • 8 78 ounces dried apricots (250 gms)
  • 1 cup filtered water
  • 2 tablespoons organic honey
  • 12 cup agave nectar
  • 30 g organic butter (1 ounce)
  • 1 organic egg
  • Topping

  • 2 cups gluten free rolled oats
  • 1 cup organic shredded coconut
  • 100 g butter (3.5 ounces)
  • 12 cup organic pineapple juice


  • Base.
  • Cream the butter and sweetener in a stand mixer or electric beater.
  • Add in the egg and vanilla, and beat well.
  • Fold in the sifted flours and coconut and mix well.
  • Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
  • Filling.
  • Place the apricots in the water and stand for 1 hour.
  • Put apricots and water in a saucepan and bring to the boil.
  • Reduce heat and simmer for 10 minutes.
  • Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
  • Allow To Cool – Blend until smooth. Gently beat your egg and fold.
  • Topping.
  • Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
  • Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
  • Let stand to completely cool and it will harden slightly, making it easier to cut.

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