APRICOT AND COCONUT SLICES

Yields12 Servings

For the base

100 g desiccated coconut

50 g porridge oats

¼ tsp baking powder

¼ tsp salt

150 g wholemeal spelt flour

4 tbsp extra virgin coconut oil

4 tbsp maple syrup

1 tsp vanilla extract

For the filling

60 g dried apricots thinly sliced

125 g unsweetened apricot jam

For the topping

100 g desiccated coconut

50 g cashews

¼ tsp baking powder

1 tbsp maple syrup

1 tbsp olive oil

2 tsp vanilla extract

Zest of 1 lemon

75 g coconut flakes

Preheat the oven to 180C/Gas4; oil a 30cm x 20cm cake tin and line the base and sides with baking paper; set aside

To make the base, place the coconut, oats, baking powder and salt in a food processor and blend until fine; transfer to a bowl and mix in the spelt flour; add the oil and mix with a fork until combined; stir in the maple syrup and vanilla;

Press the mixture thinly and evenly over the base only of the prepared tin; prick with a fork and bake for 20 minutes or until the edges are just beginning to brown; remove from the oven and set aside

Make the filling by placing the apricots in a bowl and cover with boiling water and leave for 5 minutes; then drain well and pat dry with kitchen paper; spread the baked base with the apricot jam and arrange the drained apricot slices on top

To make the topping, place the desiccated coconut, cashews and baking powder in a food processor and blend for about 1 minute; combine the maple syrup, olive oil, vanilla and lemon zest in a bowl and whisk; pour into the ground coconut mixture; mix in the coconut flakes and crumble over the apricots; bake for 18 minutes or until golden; cool completely before cutting into slices

APRICOT AND COCONUT SLICES

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