Recipe: Gluten-free rustic apricot slice

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. Do you know the thing I love the best about this recipe? It uses all three of my favourite kitchen appliances – my beloved blender, mixer and food processor.

I don’t know about you, but I’ve always had a soft spot for apricots. Not only are they delicious and nutritious, but they are loaded with antioxidants, and contain the highest levels and widest variety of carotenoids of any food.

Obviously, fresh is always best. However, there is something about the intensity of flavour in dried apricots that hits a sweet spot with most snouts. They certainly deliver a rich flavour to this dessert that is tough to beat! Well, actually not hard to beat! (Oh, cheap joke.)

I don’t use a lot of dried fruit in my cooking, as I find it really spikes my blood sugar levels, and is very often treated with sulfite preservatives that can be problematic in large quantities, particularly for those with food sensitivities, and allergies such as asthma.

In fact, The World Health Organization has been researching and monitoring the effects of sulfites in food consumption for many years. I try to purchase organic dried fruit that is sulphur-free wherever possible, and limit my intake of dried fruit, which contains some of the highest amounts of sulfur dioxide in food.

For my money – the best dried apricots come from the Middle East – they are absolutely to die for. Turkey and Iran are still the largest producers of apricots in the world.

Turkish dried apricots are sensational, and a lot have not been treated with sulfur dioxide. As a result, they are black and differ in flavour from the bright orange variety we are used to.

You can pick up these sensational apricots from gourmet food stores, exotic grocers and organic supermarkets. But they can be extremely expensive.

So in the interests of making this recipe more accessible and appealing to the masses, and to remain faithful to the children who made this for me, I have used standard orange dried apricots, which is what I imagine most people will use. I will make an exception with this recipe, because it is absolutely scrumptious.

I suppose that is why they call these sweet feasts “treats”. They can be enjoyed – just not to excess.


Read the recipe before starting. Start by soaking the apricots for an hour. Then make the base and cook, and then the filling, followed by the topping.

Base

• 90 grams 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

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, and bake in moderate hot oven 190C for 10 minutes.

Filling

• 250 grams dried apricots
• 1 cup filtered water
• 2 Tbsp organic honey
• 1/2 cup agave nectar
• 30 grams organic butter
• 1 organic egg

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

• 2 cups gluten-free rolled oats
• 1 cup organic shredded coconut
• 100 grams butter
• 1/2 cup organic pineapple juice

Put rolled oats and coconut into food processor and add juice and butter, and pulse just a few times to get a rustic consistency.

Bake in oven at 190C for 15 minutes and then reduce heat to 180C and cook for a further 15-30 minutes until golden brown.

Let it 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.

This delicious recipe was written and provided by Tess Masters who knows all about the fine art of cooking with a blender for whizz-bang results. You can find out more here.