OAT + APRICOT SLICE
Makes: 16 bars
Vegan / Gluten free / Dairy free / Refined sugar free
Carrying on with the kids lunchbox theme, I have created this delicious no-bake slice that uses only a handful of simple ingredients.
Doesn't look like apricot slice, it's not orange you say.. well that's because dried apricots should be a caramel brown colour, not bright apricot orange.
Dried apricots, unless organic or bought locally from a market in most cases, are soaked in sulphites before drying. Sulphites, such as sulphur dioxide, not only help prevent foods from becoming discoloured, they also discourage the growth of bacteria. Additionally, they can soften dough or bleach foods. So in other words they keep food looking pretty and how we would like to see them.
Unfortunately, in sensitive individuals sulphites can cause allergic reactions. These allergic reactions can be relatively mild, making the connection hard to make. These reactions include hives, low blood pressure, flushed skin, stomach pain, diarrhoea and some even more severe reactions such as difficulty breathing and potentially fatal anaphylactic shock.1
I personally think that the taste is much different in an organic dried fruit, not as sickly sweet, but tastes just how it should! So check the packets of dried fruit you're buying, and consider making the switch to sulphur-free dried fruit. Most towns will have a supermarket or green grocer that stocks organic dried fruits - in Nelson there is Fresh Choice Nelson and the Organic Green Grocer.
This slice is so easy to whip up, and are perfect for the kids lunch boxes or for a mid afternoon snack with a cup of tea. If you aren't eating oats you could use quinoa flakes or similar in their place.
They're also super delicious made with dates (my personal fave)! I'm sure you could use any dried fruit you have on hand.
No Bake Oat & Apricot Slice - Vegan
1 1/2 cups activated raw almonds
1 1/2 cups wholegrain oats (for Gluten-free, use GF oats)
1/2 tsp pink salt
10 sulphur-free dried apricots, (or dates if using) roughly chopped
1/4 cup coconut oil
2 cups sulphur-free dried apricots, (or approximately 25 medjool dates, pitted)
water to get mixture going, around 1/4 cup
- Line a 8 x 8" square pan with baking paper.
- In a food processor, process the almond, salt, and oats until crumbly.
- Add in the dates and whizz again until incorporated and crumbly again.
- Melt the coconut oil over a very low heat, add to the mixture and whizz again until the mixture sticks together.
- Remove from processor and set aside 3/4 cup of the mixture for later.
- Press the remainder of the mixture firmly and evenly into the bottom of your pan.
- Pop the apricots and some water into your food processor and whizz until a paste forms. You may have to stop and scrape down the sides of the bowl. Add tiny bits of water as needed keeping in mind you want the paste quite thick. If you have a really good blender like a thermomix or vitamix this will be a piece of cake and you may not need any water at all unless your apricots are really hard.
- Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula or spoon until even.
- Sprinkle the remaining mixture on top and gently press down with fingers to put in place.
- Refrigerate for around an hour, or preferably overnight. Cut into squares and serve.
Store in the fridge or freezer in an airtight container.
*Gluten-free if using GF oats