Nut-free apricot muesli fingers

ingredients

• Nut-free apricot muesli fingers

  • 185 gram butter
  • 1/2 cup brown sugar
  • 2 cup rolled oats
  • 1 cup chopped dried apricots
  • 1/2 cup plain flour, sifted
  • 1/2 cup desiccated coconut
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence

• To serve

  • mini rolls
  • cherry tomatoes
  • fruit of choice

method

• Nut-free apricot muesli fingers

  • 1

    Preheat oven to 180°C.

  • 2

    Lightly grease and line an 18 x 28cm slice pan with baking paper, extending 2cm above two long sides.

  • 3

    In a small saucepan, melt butter and sugar on medium, stirring until sugar has dissolved. Set aside to cool.

  • 4

    In a large bowl, combine oats, apricots, flour, coconut and seeds.

  • 5

    Make a well in the centre. Add the cooled butter mixture, egg and vanilla, then stir until evenly combined.

  • 6

    Spread into pan and use the back of a spoon to press firmly and smooth the mixture.

  • 7

    Bake for 25-30 minutes until golden. Cool in pan for 5 minutes, then lift out onto a wire rack, carefully pulling out paper.

  • 8

    Cool completely, then cut into 18 fingers.

• To serve

  • 1

    Serve with mini rolls, cherry tomatoes and fresh fruit.