This slice is in three layers but the base and top are the same ingredients. In my head I had imagined coconut but in reality we had none left! So it’s not in this recipe but FEEL FREE to add dessicated coconut to the base recipe – I think it would work quite well and it is moist enough that you could add in 1/2 cup without changing the recipe too much.
If you are a gluten eater, just replace the flour content with your usual flour. GF recipes use many flours to fill in the flavour, texture, starch components of wheat flour. But keep the almond meal. It’s good 🙂
This is very moorish – if you like apricots of course. I’m not so into figs but you could sub figs, or even just dates if you like. It is almost a cross between a slice and a cake consistency. My children and niece, nephew and sister have all given it the thumbs up so that’s a win for me.
1 cup almond meal
3/4 cup buckwheat flour
3/4 cup brown rice flour
1/2 cup arrowroot flour (or tapioca starch)
1 tsp baking powder
1/2 tsp bicarb soda
1 T chia seeds soaked in 1/2 cup water
1/2 cup melted coconut oil
1/2 cup almond milk
2 T brown rice syrup
1 T apple cider vinegar
1 tsp vanilla extract
Mix the dry ingredients in one bowl and the wet ingredients in another, then mix to combine.
1 1/2 cups dried apricots (If you can, go organic, i.e. without all the sulphur)
5 pitted medjool dates
rind of 1/2 lemon
1 T coconut oil (melted)
Soak the apricots and dates in hot water for 20 minutes. Drain, add lemon rind and coconut oil, and puree, or until preferred consistency is met.
Spread half base mixture evenly into a 9×9″ dish lined with baking paper.
Carefully spoon and spread the apricot mixture on top of base and smooth down with the back of a spoon.
Spoon and spread the remaining base mixture on to the top.
Bake at 190 deg C for 25 minutes.