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Add a photoThis rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming than most of my recipes, but is well worth the effort. Trust me, snouts far and wide unanimously agree – this recipe is a stunner. The first time I tasted this delectable treat, it was made and served to me by an eight year old. So it is literally child’s play, and absolutely S’Blended! I will offer a disclaimer when enjoying this apricot delight: this recipe is so delicious; it can be a challenge stopping at one piece! **Read the whole recipe before starting. Start by soaking the apricots - they need an hour to soak. Then make the base and cook, and then the filling, and then the topping.
Ingredientes
- Base
- 90gm / 3.2 ounces organic butter
- 1/3 cup agave
- 1 organic egg
- 1 tsp natural vanilla extract
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 1/4 tsp baking soda
- 1/4 tsp gluten free baking powder
- 1/4 tsp cream of tartar
- 1/2 cup organic shredded coconut
- Filling
- 250 gms / 8.8 ounces dried apricots
- 1 cup filtered water
- 2 Tbsp organic honey
- 1/2 cup agave nectar
- 30 gm/1 ounce organic butter
- 1 organic egg
- Topping
- 2 cups gluten free rolled oats
- 1 cup organic shredded coconut
- 100gm/3.5 ounces butter
- 1/2 cup organic pineapple juice
Direcciones
- Base
- Cream the butter and sweetener in a stand mixer or electric beater.
- Add in the egg and vanilla, and beat well.
- Fold in the sifted flours and coconut and mix well.
- Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 mins.
- Filling
- Place the apricots in the water and stand for 1 hour.
- Put apricots and water in a saucepan and bring to the boil.
- Reduce heat and simmer for 10 mins.
- Add in sweeteners and butter. Simmer uncovered for about 10 mins.
- Allow To Cool â Blend until smooth. Gently beat your egg and fold.
- Topping
- Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
- Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
- Let stand to completely cool and it will harden slightly, making it easier to cut.
- Serve with vegan cream or ice cream, or just on its own. Who cares. This is YUM!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 20 servings | |
| Calories 108 | |
| Calories from Fat 63 | 58% |
| Total Fat 7.16g | 9% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 72mg | 3% |
| Potassium 48mg | 1% |
| Total Carbs 10.04g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.63g | 2% |
| Protein 1.27g | 2% |
