GLUTEN FREE RUSTIC APRICOT SLICE

 

  • Cooking Time: 60 mins
  • Servings: 12-16
  • Preparation Time: 20 mins

Backstory

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

  • Base
  • 90gm / 3.2 ounces organic butter
  • 1/3 cup agave
  • 1 organic egg
  • 1 tsp natural vanilla extract
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/4 tsp baking soda
  • 1/4 tsp gluten free baking powder
  • 1/4 tsp cream of tartar
  • 1/2 cup organic shredded coconut
  • Filling
  • 250 gms / 8.8 ounces dried apricots
  • 1 cup filtered water
  • 2 Tbsp organic honey
  • 1/2 cup agave nectar
  • 30 gm/1 ounce organic butter
  • 1 organic egg
  • Topping
  • 2 cups gluten free rolled oats
  • 1 cup organic shredded coconut
  • 100gm/3.5 ounces butter
  • 1/2 cup organic pineapple juice
  • 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.
  • Serve with vegan cream or ice cream, or just on its own. Who cares. This is YUM!

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 mins.
  • 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 mins.
  • Add in sweeteners and butter. Simmer uncovered for about 10 mins.
  • 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.
  • Serve with vegan cream or ice cream, or just on its own. Who cares. This is YUM!

Website Credit: http://healthyblenderrecipes.com/recipes/gluten_free_rustic_apricot_slice/

© 2006-2016 BakeSpace, Inc. All Rights Reserved