Apricot and ginger flapjack...no bake
Ok, so I have a super healthy, super speedy, sweet treat recipe for you....what’s new?
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
We actually a lot is new!
A few milestones have been passed these last few
days....I’ve been keeping things quietly under wraps to a large extent but I
think now comes the time to share a little more with you. It’s all still an
ongoing work in progress, but that’s life at it’s best don’t you think?
I shared a few changes and achievements so far this year in yesterday's monthly roundup; namely the fact I have just completed my Certificate in Plant Based Nutrition...exciting times! Also the fact that I have teamed up with The Real Food Source (who I have previously written recipe posts for) and we are looking to launch a range of products via their newly revamped website (work still in progress).
I shared a few changes and achievements so far this year in yesterday's monthly roundup; namely the fact I have just completed my Certificate in Plant Based Nutrition...exciting times! Also the fact that I have teamed up with The Real Food Source (who I have previously written recipe posts for) and we are looking to launch a range of products via their newly revamped website (work still in progress).
But in other news, two other important milestones (they are a big deal to me anyway). My facebook page reached 400
‘likes’ last week. I know that may sound pitiful to some and pails in comparison
with some of the big bloggers out their who’s work I admire and respect so much,
but to me that means a lot and I am very thankful...I will keep on pushing
forward, onwards and upwards!
Secondly this post marks my 400th post on this
blog! Wow, I can barely believe i’ve kept things going this far and actually
had 400 things to write about...with more and more ideas constantly cropping up
in my mind! I remember when I sat down to write my first post, I didn’t have much idea how things would pan out, but I
do distinctly remember writing down a list of about 20 recipes before running
out of ideas, but thinking to myself ‘well that will keep me going for a few
months at least’.
Anyway, that’s just a little taster of what I’ve been up
to....I will update you on everything in greater depth very soon.
If you’re still reading at this point...I applaud
you! Any thoughts or questions let me know
as I‘m open to all ideas as this point in my development. After all this blog
is as much for you as much as it is for me!
So, on to the recipe itself! Sugar free, fat free, no
bake, simple, sweet...what more could you ask for? Instead of using dates- my usual go to natural sweetener. I opted for apricots and a little ginger for a warming kick. Make sure you use organic apricots, these are browner in colour as they are not processed with sulphur dioxide which is used to help the regular dried fruits retain their colour.
Apricot and ginger flapjack
Makes approx 8-10 slices
Ingredients
½ cup dried apricots
2 tbs ground flax
¼ cup whole almonds
Pinch of pure stevia (approx 1/6th tsp)
1 tbs heaped fresh grated ginger (use more or less to
taste)
½ cup oats
Method
Place the apricots in a food processor and blitz for a
few seconds until you have a sticky paste. Add the flax, stevia, ginger and
almonds and pulse to mixture until the almonds are broken up into coarse
chunks. Add the oats last and pulse gently to mix through without breaking them
up too much.
The mixture should be firm but sticky, add a few extra
oats if necessary.
Press the mixture into the bottom of a small lined tin
and chill for an hour or so before slicing into squares.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.