Sunday, 6 February 2011

Date and Apricot Slice- no added sugar

Crumbly on top, moist inside...

This is our take on the 80s wholefood classic. A bit crumbly on top, but succulent inside. I used to use a recipe from "Entertaining with Cranks" -I think; it's been a long time- but mislaid the book, so I worked out the quantities myself and it came  out just fine.

400g wholemeal flour
100g porridge oats
275g vegan margarine (or you could try coconut oil)
200g semidried apricots
200g dried dates
100g desiccated coconut
150ml water
plus cold water to mix
  • Chop the dried fruit and simmer in the water until you get a thick, paste-like consistency suitable for spreading. (Add a little more water if necessary.) Mash coarsely with the back of a spoon and set aside.
  • Meanwhile, rub in the margarine with the flour and oats. Set aside about 1/3 in a separate bowl.
  • Add enough cold water to the remaining dough to make a pastry-like consistency, and press into a swiss roll/ baking tin (standard size). It may take a bit of work to get an even layer. It works out at about 2-3mm thick.
  • Mix the desiccated coconut with the set aside mixture.
  • Spread the fruit paste on top of the oat pastry
  • Add a little water to the coconut mixture, so that it feels like crumble topping. Press down well on top of the fruit.
  • Bake in an oven preheated to 180C, for 20-30mins, until the top is browned. Take care not to over-brown it.
  • Cut into 12 bars and remove from tray when thoroughly cooled. As it is very crumby, I recommend wrapping each slice in clingfilm before storing- if they don't all get eaten immediately, that is!



























































































































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