This rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming than most of my recipes, but is well worth the effort. Trust me, snouts far and wide unanimously agree – this recipe is a stunner. 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, and absolutely S’Blended! I will offer a disclaimer when enjoying this apricot delight: this recipe is so delicious; it can be a challenge stopping at one piece! **Read the whole recipe before starting. Start by soaking the apricots – they need an hour to soak. Then make the base and cook, and then the filling, and then the topping.
- 1Base- Cream the butter and sweetener in a stand mixer or electric beater.
- 2Add in the egg and vanilla, and beat well.
- 3Fold in the sifted flours and coconut and mix well.
- 4Spread 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.
- 5Filling–Place the apricots in the water and stand for 1 hour.
- 6Put apricots and water in a saucepan and bring to the boil.
- 7Reduce heat and simmer for 10 mins.
- 8Add in sweeteners and butter. Simmer uncovered for about 10 mins.
- 9Allow To Cool – Blend until smooth. Gently beat your egg and fold.
- 10Topping–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.
- 11Bake 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.
- 12Let stand to completely cool and it will harden slightly, making it easier to cut.
- 13Serve with vegan cream or ice cream, or just on its own. Who cares. This is YUM!
Member recipes are not tested by the CHOW food team.