APRICOT & ALMOND MUESLI SLICE

PREP + COOK TIME 40 MINUTES MAKES 18 PIECES

This slice is gluten-free, dairy-free and refined sugar-free. 1½ cups (225g) dried apricots

3 cups (280g) quinoa flakes

¾ cup (105g) quinoa flour

¾ cup (110g) sunflower seeds

¾ cup (120g) coarsely chopped raw almonds (see tips on page 44)

1 teaspoon ground cardamom

1½ tablespoons gluten-free baking powder

1 tablespoon finely grated orange zest

½ cup (100g) virgin coconut oil

½ cup (180g) honey

4 free-range eggs, beaten lightly

2 teaspoons vanilla extract

2 tablespoons sugar-free apricot jam, melted, strained

1 Preheat oven to 160°C/140°C fan. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over the edge.

2 Roughly chop half the apricots, then cut remaining apricots in half lengthways.

3 Place chopped apricots in a large bowl with quinoa flakes and flour, seeds, almonds, cardamom, baking powder and zest; stir to combine.

4 Place oil and honey in a saucepan over medium heat; bring to the boil, stirring until melted and combined.

5 Pour hot honey mixture over dry ingredients, then add egg and vanilla; mix well to combine. Spread mixture into pan; level the surface with the back of a spoon. Top with apricot halves, pressing down lightly onto the mixture.

6 Bake slice for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Brush hot slice with apricot jam; cool in the pan. Cut into slices before serving.