Friday, March 1, 2013

Allergy free coconut apricot slice recipe

  • Melted Nuttlex or spray olive oil, to grease
  • Orgran all purpose flour, to dust
  • ¾ cup Nuttlex
  • 1 cup caster sugar, divided
  • 2 tsps Orgran No Egg whisked with 80mls water until thick
  • 1 tsp vanilla essence
  • ¾ cup Orgran self-raising flour
  • ¾ cup Orgran all purpose flour
  • ½ cup desiccated coconut
  • 410g can apricot halves in natural syrup

  • Preheat oven to 180°C.
  • Brush a square slice tin with melted Nuttlex.
  • Dust the tin with flour.
  • Using an electric beater, beat the Nuttlex and ¾ of the sugar in a bowl until light and fluffy.
  • Slowly add the No Egg mixture, beating until well combined.
  • Stir in the vanilla essence.
  • Sift the combined flour into a separate bowl.
  • Gently fold the flour into the Nuttlex mixture.
  • Spread the mixture evenly over the base of the prepared slice tin.
  • Sprinkle the mixture with the coconut and gently pat into place.
  • Drain the apricot halves, reserving a ½ cup of syrup.
  • Pat the apricot halves dry with a paper towel.
  • Arrange the apricot halves, cut-side facing up, over the slice mixture.
  • Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
  • Set the slice aside to cool in the tin.
  • Place the remaining sugar and reserved syrup in a small saucepan.
  • Bring to the boil over a medium-high heat then reduce the heat to medium.
  • Simmer the mixture for 6-10 minutes or until the syrup thickens.
  • Pour the syrup over apricots and set the slice aside to cool.

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