Allergy free coconut apricot slice recipe

Ingredients

• 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

Method

• 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.