Ingredients
1 1/2 cup (225g) dried apricots
3 cup (280g) quinoa flakes
3/4 cup (105g) quinoa flour
3/4 cup (110g) sunflower seeds
3/4 cup (120g) coarsely chopped raw almonds
1 teaspoon ground cardamom
1 1/2 tablespoon gluten-free baking powder
1 tablespoon finely grated orange rind
1/2 cup (100g) virgin coconut oil
1/2 cup (180g) honey
4 free-range eggs, beaten lightly
2 teaspoon vanilla extract
2 tablespoon sugar-free apricot jam, melted, strained
Method
1. Preheat oven to 160°C. 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; 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 rind; stir to combine.
4. Place oil and honey in a small 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 extract; mix well to combine. Spread mixture into pan; level the surface with the back of a spoon. Top with apricot halves, pressing down lightly into 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.
Source: Womens Weekly Food
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