SPRING RECIPE- APRICOT SLICE
COLLABORATION BETWEEN HAYLEY DAWSON (RECIPE & WORDS) AND emma leonard (PHOTOGRAPHS)
It’s that time again…time for me to share another wholesome nutritionist approved recipe! Spring often comes with spring cleansing or detoxing but I’m all about balance and everything in moderation. There were a few requests for a sweet recipe, so I’ve listened and provided you with one of my super easy, sweet recipes - a delicious apricot slice.
This recipe has been adapted from one I learned in year seven at school. at that time I was all for sugar and sweets.
As time went on my health began to be affected from the food I was eating, and I learnt how important it is to fuel your body with real foods.
While this is still a sweet recipe it is a sweet option that is better for the body. This spring I encourage you to try to eat real, nourishing foods. Bring a little balance back into your life and make the most of the longer days by moving your body more instead of worrying about losing weight on restrictive fad diets.
I hope you like this recipe I have created for you.
125 grams good quality butter or coconut oil
1/2 cup coconut sugar
1 cup coconut
1 cup dried apricots
1 dessertspoon rice malt syrup
1 cup whole meal spelt flour (can use normal flour I just prefer spelt as its wheat free, easier to digest, higher in fibre and higher in protein so I love using it)
2 teaspoon baking powder
1. Pre heat oven to 180 degrees and line a slice tin
2. Melt butter/coconut oil in saucepan or microwave jug
3. Add coconut sugar
4. Mix all ingredients together and pour into lined slice tin
5. Cook in oven at 180 degrees for 20 minuets to until cooked
6. Top with chopped almonds and extra coconut