Gluten Free Rustic Apricot Slice

READY IN: 1hr 20mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 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 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
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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.
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