Oat & Apricot Fingers
These oaty bars are unbelievably easy to make and perfect for pack-ups or snacks.
The oats provide fibre and B-vitamins, while the apricots are a valuable source of plant-based iron and beta-carotene. Nuts and seeds are packed with vitamin E, magnesium, zinc, and fibre; and if you opt for good quality dark chocolate you’ll be getting a bit more magnesium and some antioxidant polyphenols!
You will need:
8-10 dried apricots (opt for unsulphured apricots if you have sulphite sensitivities)
50g oats / gluten-free oats
30g of chopped mixed nuts and seeds
30g dark or white chocolate
A greased and lined baking sheet
Oven set to 180*c
Here’s how to make them…
Soak the apricots in water for at least 3hrs until soft. Drain, and puree them in a blender.
Put the oats in a saucepan with the apricot puree, 50ml water, and the chopped mixed nuts and seeds, mix them well and gently heat for a few minutes until the mixture is soft and mushy.
Grease and line a baking sheet. Press the mixture evenly onto the sheet – it shouldn’t be too thick, about 1-1.5cms is about right.
Bake in the oven at 180*c for around 15mins, or until firmly set.
Remove from the oven and carve into fingers before it cools. One cooled, remove from the tray and set onto a cooling rack.
Melt the chocolate and drizzle it over the oat & apricot fingers. Allow the chocolate to set (pop the fingers in the fridge to speed this bit up), then store them in an airtight tin.
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