Thursday, 9 January 2014

Apricot Slice (Paleo & SCD)

My new favourite colour is orange. :)  I had a pedicure with a friend a couple of weeks ago and now my toenails are a gorgeous bright orange colour.  Hmm, should I put a picture of them too? :) LOL.
Anyway, not just because they are orange, I think apricots are my favourite summer fruit.  I love the tangy sweetness.
My grandparents had a wonderful old apricot tree in their front yard.  I have lovely memories of climbing it as a child and eating the amazing apricots.  So as soon as I had the chance, I planted an apricot tree in my backyard.  :)



Fresh Apricot Slice.
Prep time: 15 mins
Cook time: 20 mins
Makes 16 pieces.

Ingredients:  For the pastry:
3 cups almond flour
1/2 cup coconut flour
4 Tablespoons coconut oil 
2 eggs
6 Tablespoons honey 


Filling:
10 medium sized ripe apricots
1/4 cup water

Instructions:

  • Chop apricots in half, removing the seed.
  • Place in a medium sized saucepan with the 1/4 cup water.  Heat on low until apricots are soft (about 15 mins). Stir regularly and keep reducing the heat. Break up the apricots with a spoon as they cook.
  • Preheat oven to 160 degrees Celsius (320F).
  • In a bowl, combine flours, breaking up any lumps.
  • Melt coconut oil and honey in the microwave, then add to flours.
  • Mix in eggs.
  • Divide mixture in half.
  • Press half of mixture into a  20 cm (8 inch) square pan lined with baking paper.
  • Bake in oven for 5 minutes.
  • Take out of oven and spread with the apricot mixture.
  • Roll the remaining half of the pastry between two pieces of baking paper.
  • Put the pastry on top of the fruit mixture.
  • Prick with a fork.
  • Bake in the oven for a further 15 mins.
  • Cool in the pan and slice when cold. :) 
 Notes:  If you don't have fresh apricots, tinned would work fine for this recipe.  No need to cook first. :)

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