Espresso Garden Cafe’s gluten-free harvest slice

ingredients

• • 1 cup sultanas
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 cup chopped white chocolate
  • 1 cup chopped walnuts
  • 1 cup sliced almonds
  • 2 cup blanched peanuts
  • 2 cup diced dried apricots
  • 2 cup diced pitted dates
  • 2 cup shredded coconut
  • 2 cup dark chocolate chips
  • 1/2 teaspoon ground cinnamon
  • 100 gram butter
  • 300 millilitre sweetened condensed milk
  • 2 eggs, lightly beaten

• Icing

  • 125 gram butter, softened
  • 250 gram cream cheese, at room temperature
  • 4 cup icing sugar
  • 1 teaspoon vanilla essence
  • finely grated zest and juice of 1 lemon
  • 3/4 cup diced dried apricots

method

• • 1

    Preheat oven to 180°C. Grease and line a 30cm x 20cm slice pan.

  • 2

    Combine the sultanas, seeds, white chocolate, nuts, dried apricots, dates, coconut, dark chocolate chips and cinnamon in a large bowl.

  • 3

    Melt the butter in a pan and combine with the sweetened condensed milk. Cool and stir in the eggs.

  • 4

    Make a well in the centre of the nut mixture. Pour in the condensed milk mixture and stir well to combine. Press firmly into the prepared pan. Bake in the preheated oven until golden, about 25 minutes. Cool then chill.

  • 5

    To make the icing, cream together the butter and cream cheese. Mix in the icing sugar, vanilla essence, lemon zest and juice. Spread over the slice. Sprinkle with the apricots. Cut into squares or bars to serve.

notes

• Espresso Garden Café, Mitre 10 Mega, Southgate Retail Centre, 230 Great South Rd, Takanini, ph 09 299 9529 - PER SERVE: Energy: 451kcal, 1889kj Protein: 6g Fat: 21g Saturated fat: 12g Cholesterol: 61mg Carbohydrate: 61g Fibre: 3g Sodium: 167mg