My Spelt Apricot Slice recipe slice is made with dairy-free butter, for anyone that is searching for a lactose-free healthy slice recipe. You don't even need an electric mixer, this is a quick recipe to whip up using a wooden spoon and a bowl, 10 minutes to prepare and 20 minutes to bake.
I have used my favourite flour; Spelt flour*, however, you could swap this out for your preferred flour. I have made this previously using naturally gluten-free with buckwheat flour, and it tastes just as delicious.
You could swap out the egg and use a flax egg. Flax egg recipe = 1 tablespoon ground flax seeds with 3 tablespoons water, left to set in the refrigerator for 15 minutes.
*Spelt flour is a good source of fibre. The texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour. But the gluten in spelt flour is a more delicate than wheat gluten, be careful when swapping out in baking and cooking.
- 200g wholemeal spelt flour (or swap out for plain or buckwheat works too)
- 90g (1 cup approx) desiccated coconut
- 150g (1 cup approx) castor sugar
- 1 tsp baking powder
- 1 tsp bicarb soda
- 150g (1 cup) chopped dried apricots – or chopped dates, cranberries, sultanas
- 125g margarine melted (or butter if preferred)
- 1 egg beaten (or flax eggs)
- 1/2 tsp cinnamon (optional)
- Pre-heat oven 180˚C. Grease a slice tray or square tin and line with baking paper.
- Melt the butter or margarine in a small saucepan (or 30 secs short burst in the microwave).
- In a large bowl add all the dry ingredients.
- Pour the melted butter over the dry ingredients.
- Mix well and then add beaten egg
- Press into slice tray and bake for 15–20 mins till golden.
- Cool in the tin for 10 mins before cutting into squares.