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Apricot and oatmeal slice for fussy toddlers

Apricot and Oatmeal Slice
apricot-and-oatmeal-slice
280g apricots (organic/sulphur dioxide free)
1-2 teaspoons lemon juice
125g plain spelt flour (for gluten free, replace with coconut flour)
100g rolled oats
½ teaspoon ground cinnamon
¼ teaspoon baking powder
75g coconut sugar
80g unsalted butter melted
1 teaspoon vanilla extract
50g walnuts or pecans finely chopped
– Roughly chop the apricots and place into a saucepan with a cup of
water. Bring to the boil then turn off the heat. Add 1 teaspoon of
lemon juice then taste and add another if required. The apricots
should taste a little tart. Set aside to cool.

– Combine the flour, oats, cinnamon, baking powder and sugar in a food
processor. Mix at a slow speed until well combined but not to break
down the oats. Add the butter and vanilla and mix slowly again until
the mix becomes crumbly.

– Line a 20cm square biscuit tin with baking paper. .

– Spread just over ½ of the crumb into the tin, combine by pressing
down with your hands to bring together.

– Mash the cooked apricots to form a thick, sticky mix. Spread the
apricot mix over the layer of crumble, making sure to spread to each
corner evenly. Stir the nuts into the remaining ½ crumb mix and
spread evenly over the apricot, pressing down a little so that it
cooks evenly.

– Bake for 25-30 minutes at 180°C. Allow to cool completely before
dividing up into bars. These have a very long life in the fridge, up
to 3 weeks in an airtight container.

 

Apricot and oatmeal slice for fussy toddlers

Apricot and Oatmeal Slice
apricot-and-oatmeal-slice
280g apricots (organic/sulphur dioxide free)
1-2 teaspoons lemon juice
125g plain spelt flour (for gluten free, replace with coconut flour)
100g rolled oats
½ teaspoon ground cinnamon
¼ teaspoon baking powder
75g coconut sugar
80g unsalted butter melted
1 teaspoon vanilla extract
50g walnuts or pecans finely chopped
– Roughly chop the apricots and place into a saucepan with a cup of
water. Bring to the boil then turn off the heat. Add 1 teaspoon of
lemon juice then taste and add another if required. The apricots
should taste a little tart. Set aside to cool.

– Combine the flour, oats, cinnamon, baking powder and sugar in a food
processor. Mix at a slow speed until well combined but not to break
down the oats. Add the butter and vanilla and mix slowly again until
the mix becomes crumbly.

– Line a 20cm square biscuit tin with baking paper. .

– Spread just over ½ of the crumb into the tin, combine by pressing
down with your hands to bring together.

– Mash the cooked apricots to form a thick, sticky mix. Spread the
apricot mix over the layer of crumble, making sure to spread to each
corner evenly. Stir the nuts into the remaining ½ crumb mix and
spread evenly over the apricot, pressing down a little so that it
cooks evenly.

– Bake for 25-30 minutes at 180°C. Allow to cool completely before
dividing up into bars. These have a very long life in the fridge, up
to 3 weeks in an airtight container.