Sunday, 2 November 2014

Apricot and Coconut Slice

A rainy Sunday, afternoon tea with our wonderful friends, and a bag of dried apricots that were due to be used up.....what's a girl to do? Make a tasty slice to share with the gang!

This slice is a lovely little treat and is perfect for munching on with a cup of tea, or would be ideal for a little lunchbox treat for the kids. Our kids wolfed it down, and it was a hit with the 'grownups' (I hesitate to use that one - don't feel very grown up sometimes!!!), so it must be a winner. Don't you just love those baking wins where you open up the pantry, see what packets you have open that need using, and create something that everyone loves? It's so satisfying!

Here's a couple of wee pics of the deliciousness...

In all it's glory...

Getting up close and personal...

The slice is free of gluten, grains, dairy, soy but it is a wee bit of a treat food as it does have a few sneaky chocolate chippies thrown in. You can feel free to leave them out if you prefer, or use whatever kind of chocolatey bits and pieces that you prefer to use. I used these ones for this slice - they are free of pretty much all allergens and hold up really well in baking (tasty too!!), plus they don't have any of the nasty additives that many of the 'free-of' chocolate has...many of the sugar-free/dairy-free chocolates seem to have thrown in (artificial sweeteners, soy lecithins, etc)

Apricot and Coconut Slice

Gluten-free, grain-free, dairy-free, soy-free

1/4 cup almond flour
2 tbsp coconut flour
1/2 cup coconut thread
1/2 cup chocolate chips
1/2 cup desiccated coconut
1 cup dried apricots, roughly chopped
1/4 cup coconut oil or butter, melted
1 egg
1 tsp vanilla extract

1. Preheat oven to 180C. Line a standard baking tin (slice tin) with baking paper
2. In a food processor, combine the apricots, desiccated coconut, oil or butter, egg, and vanilla. Pulse until combined but not smooth. You want to have some texture to the apricots.If you can't be bothered roughly chopping the apricots before starting (I couldn't!) you can put the apricots in the food processor first and pulse them a bit until chunky then add the other bits and combine them in. If you're not in the mood for creating too many dishes, dice up the apricots, and whisk the other ingredients together until combined, then add apricots in and mix. As you can tell it's one of those recipes that can be pretty flexible!
3. In a medium bowl, combine the almond flour, coconut flour, coconut thread, and chocolate chips. Mix to combine.
4. Add in the apricot mix and give it a good mix-up. The mixture will be solid. 
5. Once combined, press the mix into the baking tin. 
6. Bake for 15-20 minutes until lightly golden. 
7. Allow to cool for a few minutes, then remove from tin, slice into thick slices, and cool fully on a wire rack. Store in an airtight container (if you have any left to store!) for a couple of days, or it will last in the fridge for ages.