Apricot and almond muesli slice

ingredients

• Apricot and almond muesli slice

  • 1 1/2 cup (225g) dried apricots
  • 3 cup (280g) quinoa flakes
  • 3/4 cup (105g) quinoa flour
  • 3/4 cup (110g) sunflower seeds
  • 3/4 cup (120g) coarsely chopped raw almonds
  • 1 teaspoon ground cardamom
  • 1 1/2 tablespoon gluten-free baking powder
  • 1 tablespoon finely grated orange rind
  • 1/2 cup (100g) virgin coconut oil
  • 1/2 cup (180g) honey
  • 4 free-range eggs, beaten lightly
  • 2 teaspoon vanilla extract
  • 2 tablespoon sugar-free apricot jam, melted, strained

method

• Apricot and almond muesli slice

  • 1

    Preheat oven to 160°C. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over the edge.

  • 2

    Roughly chop half the apricots; cut remaining apricots in half lengthways.

  • 3

    Place chopped apricots in a large bowl with quinoa flakes and flour, seeds, almonds, cardamom, baking powder and rind; stir to combine.

  • 4

    Place oil and honey in a small saucepan over medium heat; bring to the boil, stirring until melted and combined.

  • 5

    Pour hot honey mixture over dry ingredients, then add egg and extract; mix well to combine. Spread mixture into pan; level the surface with the back of a spoon. Top with apricot halves, pressing down lightly into the mixture.

  • 6

    Bake slice for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Brush hot slice with apricot jam; cool in the pan. Cut into slices before serving.

notes

You can use walnuts, pecans, macadamia or cashews instead of the almonds. The ingredients in this slice read like a health food store order form - in a good way. Because it’s full of dried fruit, seeds and nuts, each bite contains protein, essential amino acids as well as beneficial vitamins and minerals.