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.

Ingredients

  • 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)

Method

  1. Pre-heat oven 180˚C. Grease a slice tray or square tin and line with baking paper.
  2. Melt the butter or margarine in a small saucepan (or 30 secs short burst in the microwave).
  3. In a large bowl add all the dry ingredients.
  4. Pour the melted butter over the dry ingredients.
  5. Mix well and then add beaten egg
  6. Press into slice tray and bake for 15–20 mins till golden.
  7. Cool in the tin for 10 mins before cutting into squares.