Apricot and Coconut Slice
- 100 g of rolled oats
- 130 g of wholemeal self raising flour
- 200 g of dried apricots
- 50 g of coconut
- 150 g of butter
- 2 tablespoons of rice malt syrup
Preheat your oven to 180 degrees and line the base and sides of a 18 x 28cm slice tin with baking paper.
Place the oats, apricots, coconut and wholemeal flour into a large bowl.
Add the butter and rice malt syrup to a small saucepan and cook over a low heat until the butter has melted and the ingredients have combined.
Pour the melted ingredients into the bowl with the dry ingredients and use a large metal spoon to combine.
Pour the mixture into your prepared slice tin and place in the oven to bake for 25 minutes or until the top of the slice begins to turn a golden brown.
Remove the cooked slice from the oven and let it cool completely in the tin before removing and cutting into small bars.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg