• 200g dried apricots (1 1/4 cups)
• 1 cup hot water
• 1 1/2 cups of rolled oats
• 1/4 cup raw sugar
• 1/4 cup molasses
• 3/4 cup coconut
• 1 cup wholemeal S.R. Flour
• 1/2 cup wholemeal plain flour
• 185g melted Nuttlelex
• margarine or butter
• 3 tablespoons sultanas (optional)
• 2 tablespoons sunflower seeds (optional)
• 2 eggs.
Cook apricots in water until tender and most water absorbed. Cool mixture and mash well. Melt together butter, sugar and molasses. Beat eggs. Combine oats, coconut, flours, beaten eggs and butter mixture – mix very well. Spread 2/3 of oat mixture on base of lightly greased 30cm x 20cm tin (using wet hands gently press mixture into base of tin). Spread with apricot puree and then sprinkle with sultana and sunflower seeds. Using same method gently press remaining oat mixture on top of apricots etc. Bake at 350-375F for 25 minutes. Cool in tin and cut in bars or squares.
Just grab a bar ( or two ) and this will keep the hunger away until mid morning.If you prefer them less sweet, just reduce the molasses and raw sugar amounts.
Gluten Free: no
Added Sugar: no
Lactose Free: no