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

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