APRICOT & PECAN SHORTBREAD CRUMBLE
Serves: 9-12
Prep: 20 minutes
Cook: 30 minutes
Ingredients
FOR THE BASE:
100 g Oat flour
100 g Almonds, ground
4 tablespoon Natvia
1 teaspoon Cinnamon
1 Egg (or Flax Egg)
FOR APRICOT FILLING
250 g Apricots, dried
400 mls Water
2 tablespoon Cornflour
FOR CRUMBLE TOPPING:
30 g Oat flour
30 g Rolled Oats
2 tablespoon Natvia
2 tablespoon Oil
49 g Pecan pieces
Method
- First place the apricots in a pan with the water and simmer for 15 minutes until softened and half the liquid has been absorbed, then set aside.
- Preheat the oven to 180C and grease and line a 9x9 inch baking tin.
- Mix together all of the ingredients to form a dough-like texture. Press into the base of the tin and smooth out evenly. Bake for 5-10 minutes.
- Once the apricots have cooled, tip into a food processor or blender with the remaining juice and cornflour and blend well until thick and mostly smooth. Spoon this over the base to cover in an even layer.
- Mix together the crumble topping ingredients and sprinkle over the top to cover. Bake for a further 20 minutes then leave to cool completely. Cut into 9-12 bars and enjoy! Store in the fridge for up to 4 days.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 29.7g | 8g | 21.1g | 1500kJ | 358 | 60g |
