Gluten Free Rustic Apricot Slice Recipes

GLUTEN FREE RUSTIC APRICOT SLICE

Gluten Free Rustic Apricot Slice image

This 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.â€¨ 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.

Provided by The Blender Girl

Categories Dessert

Time 1h20m

Yield 12-16 serving(s)

Number Of Ingredients 20

Ingredients

3 1/4 ounces organic butter (90gm)
1/3 cup Agave
1 organic egg
1 teaspoon natural vanilla extract
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 teaspoon baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon cream of tartar
1/2 cup organic shredded coconut
8 7/8 ounces dried apricots (250 gms)
1 cup filtered water
2 tablespoons organic honey
1/2 cup agave nectar
30 g organic butter (1 ounce)
1 organic egg
2 cups gluten free rolled oats
1 cup organic shredded coconut
100 g butter (3.5 ounces)
1/2 cup organic pineapple juice

Steps:

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 minutes.
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 minutes.
Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
Allow To Cool - 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.

Nutrition Facts : Calories 373.2, Fat 21.2, SaturatedFat 13.6, Cholesterol 74.9, Sodium 178.7, Carbohydrate 43.1, Fiber 4, Sugar 21.1, Protein 5.4

GLUTEN FREE RUSTIC APRICOT SLICE

GLUTEN FREE RUSTIC APRICOT SLICE image

Categories Cake Fruit Dessert Bake Kid-Friendly Wheat/Gluten-Free

Yield 1 tray

Number Of Ingredients 23

Ingredients

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

Steps:

Base 1. Cream the butter and sweetener in a stand mixer or electric beater. 2. Add in the egg and vanilla, and beat well. 3. Fold in the sifted flours and coconut and mix well. 4. 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 1. Place the apricots in the water and stand for 1 hour. 2. Put apricots and water in a saucepan and bring to the boil. 3. Reduce heat and simmer for 10 mins. 4. Add in sweeteners and butter. Simmer uncovered for about 10 mins. 5. Allow To Cool - Blend until smooth. Gently beat your egg and fold. Topping 1. 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. 2. 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. 3. Let stand to completely cool and it will harden slightly, making it easier to cut. 4. Serve with vegan cream or ice cream, or just on its own. Who cares. This is YUM!

APRICOT SLICE (BARS)

Apricot Slice (Bars) image

My mum bought some of this slice from a local Country Women's Association CWA cake stall. She enjoyed it so much that she asked for the recipe. Posting this recipe for my Mum. I think it would be just as good if made with a gluten-free flour blend, though I haven't tried making it gluten-free yet.

Provided by Jubes

Categories Bar Cookie

Time 1h

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sugar
120 g margarine (4 oz) or 120 g butter (4 oz)
2 eggs
1 teaspoon vanilla essence
1/2 cup milk
1 cup plain flour
1 cup dried apricot, chopped
3/4 cup desiccated coconut

Steps:

Preheat oven to 180°C ( 350 - 360°F ).
Soak the apricots in the milk and set aside for 30 minutes.
Using electric beaters, cream the margarine with the sugar.
To the cream margarine - add the eggs and beat well. Add the flour, vanilla and coconut. Then add the apricot and milk mixture.
Spread the mixture into a greased slice tin ( 18 x 7 inches).
Bake for 30 minutes
Slice can be topped with lemon icing if desired and more cocnut sprinkled over for decoration.
Cool slice in the tin and cut when cold.

Nutrition Facts : Calories 145.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 22, Sodium 74.5, Carbohydrate 20.6, Fiber 0.8, Sugar 14.8, Protein 1.8

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