Apricot slice

A slice dense with apricot and coconut, delicious.

My admiration of Annabel Crabb is well established so I will not revisit it due to it bordering on embarrassing and inappropriate. But her first cookbook Special Delivery is fabulous. There are myriad recipes I have bookmarked but keep coming back time and time again to this apricot slice recipe. I’ve made it four times. FOUR.

Dense dense dense dried apricot goodness
Dense dense dense dried apricot goodness

Apricot slice
 
A wonderful cakey slice dense with dried apricots
Author:
Ingredients
For the slice
  • 200g dried apricots, finely diced
  • 125 g butter, melted
  • ¾ cup sugar
  • 1 cup desiccated coconut
  • 2 cups self-raising flour
  • ½ cup almonds, roughly chopped
  • ½ cup milk
For the icing
  • ½ cup icing sugar
  • 2-3 tbsp lemon juice
Instructions
For the cake
  1. Put the apricots in a bowl and cover with boiling water. Leave to seep for 30 minutes and then drain well
  2. Preheat the oven to 180C and line a 20x30cm slice tin (I tend to make it in a 20cm square tin because I like the slice quite high)
  3. Mix together the sugar, coconut, flour and almonds
  4. Mix together the apricots and the butter
  5. Mix dry with wet and then add the milk to loosen it all up
  6. Pour into your tin and bake for 30 minutes or so (a bit longer if doing in the smaller tin option)
  7. Leave to cool then ice, although I've been known to ice it hot because I can.not.wait.any.longer
For the icing
  1. Add the lemon juice bit by bit until you get a relatively thin paste, drizzle over the slice.

 

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Apricot slice with lemon icing

Onward!

Apricot Balls

As a kid I could devour a whole packet of these. No wonder there were weight issues. My kids also adore them but several years ago I looked at the ingredients and added them to the list of foods thought of as a healthy snack but in reality offered maximum fat and sugar in as small an item as possible.

Fast forward to a few months back and I saw a homemade recipe for them over at Inner Pickle. Of course, my ‘I have to make that right now’ took a few weeks but what a rollicking success.  They come together in a snap, they are tasty, nutritious and not too sweet. Talk about a winner.

The recipe makes about 26-28 balls. Next time going to just double recipe so they last a few days longer than an afternoon (in this house anyway).

Apricot and Peach balls

From Inner Pickle

(who got it from the book  Feeding Fussy Kids, Julie Maree Wood where they’re called Iron Booster Balls)

  • 1/2 cup dried apricots
  • 1/2 cup dried peaches
  • 2 tbsp boiling water
  • 1/4 cup almond meal
  • 1/2 cup desiccated coconut
  • 1 tbsp orange juice
  • 2 tbsp wheatgerm
  • 1/4 cup skim milk powder
  • 1/2 cup desiccated coconut – extra
  1. Pulse the dried fruits in a processor until finely chopped
  2. Add boiling water and soak for 10 minutes
  3. Add the almond meal, coconut, wheatgerm, milk powder and orange juice
  4. Blend until a firm dough forms
  5. Add extra water if needed
  6. Roll into balls and toss in the extra coconut and then store in the fridge.