Ingredients

  • 2 400g cans apricots, drained
  • 3 cups date puree (1 1/2 cup water + 1 1/2 cup dates blended)
  • 1/2 cup rice bran oil
  • 1/2 cup coconut shredded
  • 1 cup rice flour
  • 3 cups rolled oats (finely cut)
  • 1/2 cup sesame seeds
  • 1/2 cup ground almonds
  • 1 tsp ground ginger or 1 tbsp ginger puree (optional)

Directions

  1. Pre-heat oven to 180C
  2. Mix all ingredients (except apricots) in a large mixing bowl
  3. Select a baking tray approximately 200x300mm and brush lightly with oil.
  4. Press half of the mixture onto the baking tray.
  5. Drain the apricots well and take out any stones. Crush with your fingers, place on top of the oat base and press down.
  6. Sprinkle the remaining oat mix evenly and press down evenly. Spray or brush a little oil on top to help stop it burning.
  7. Bake for 30 minutes at 180C or until golden.
  8. Cool and then cut into slabs with a serrated knife.
Source

The revive cafe cookbook, Jeremy Dixon, 2013