The Australian Women’s Weekly Food Magazine - - Step Into Spring Baking -

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.

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