Ingredients
75g dried apricots
200 ml water
20g flaxseeds
150g gluten free oats
60g plain nuts, finely chopped
80g raisins
65g carrot, peeled and grated
50g dessicated coconut
1/2 tsp mixed spice
1/4 tsp salt (optional for over one year)
2 tbsp maple syrup
50ml sunflower oil
200 ml water
20g flaxseeds
150g gluten free oats
60g plain nuts, finely chopped
80g raisins
65g carrot, peeled and grated
50g dessicated coconut
1/2 tsp mixed spice
1/4 tsp salt (optional for over one year)
2 tbsp maple syrup
50ml sunflower oil
Method
- Preheat the oven to 180 C Fan. Line a 20 x 20 cm square tin with non-stick paper.
- Put the apricots and water into a saucepan. Bring up to the boil then leave for 5 minutes. Blend until smooth using a hand blender. Add the maple syrup and oil to the mixture.
- Measure the remaining ingredients together in a mixing bowl. Add the apricot mixture and mix well. Spoon into the tin and level the surface.
- Bake for 20 to 25 minutes until firm and lightly golden at the edges. Remove from the tin and slice into 15 bars. Cool and store in the fridge or an airtight container
