Gluten Free Rustic Apricot Slice Recipes

GLUTEN FREE RUSTIC APRICOT SLICE

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.

GLUTEN FREE RUSTIC APRICOT SLICE

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!

GLUTEN-FREE PANFORTE SLICE

Steps:

• Preheat oven to 180°C or 160°C fan. Grease and line a 20cm square cake pan. Combine dry ingredients in a large bowl.
• Combine honey and sugar in a medium saucepan and stir over low heat to dissolve sugar. Bring to the boil, reduce heat and simmer for 2 minutes. Remove and stir in chocolate to melt.
• Quickly stir into dry mixture. Lightly knead ingredients to combine. Press into pan and flatten top. Bake for 25 minutes, or until just firm. Cool in pan. Dust with icing sugar and cut into squares.