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.
INGREDIENTS
NutritionBase
- 3 1⁄4
- 1⁄3cup Agave
- 1organic egg
- 1teaspoon natural vanilla extract
- 1⁄2cup brown rice flour
- 1⁄2cup white rice flour
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon gluten free baking powder
- 1⁄4teaspoon cream of tartar
- 1⁄2cup organic shredded coconut
Filling
- 8 7⁄8ounces dried apricots (250 gms)
- 1cup filtered water
- 2tablespoons organic honey
- 1⁄2cup agave nectar
- 30
- 1organic egg
Topping
- 2cups gluten free rolled oats
- 1cup organic shredded coconut
- 100
- 1⁄2cup organic pineapple juice
DIRECTIONS
- 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.