Someone gave me a gigantic Better Homes and Gardens cookbook as a wedding gift, 9 years ago.
Back then I was baking with butter, refined sugar and white flour, so that cookbook and I had some wild times together.
Once I attempted the Flaming Baked Alaska recipe when B was having business partners over, the neat instructions giving me just enough confidence to think I could pull it off.
The good news was that I did not burn the house down…the bad news was that one of guys was allergic to wheat and spent most of the evening in the bathroom after dessert- lol!
My go-to recipe was the Fruit-Filled Oatmeal Bars. It was the perfect recipe to throw together when company was coming over or when I didn’t want to show up to a party empty-handed.
As the years passed and my eating habits cleaned up, my favorite recipe was put away. Until now.
This weekend Chloe and I re-wrote the recipe to exclude butter, refined sugar and flour. The result is just as yummy as the original.
1 cup dried apricots
¾ cup water
2 tablespoons raw honey
1 tablespoon coconut flour
2 cups blanched almond flour
1 cup dry toasted sliced almonds
1 cup unsweetened shredded coconut
¼ teaspoon baking soda
⅓ cup coconut oil, melted over low heat
⅓ cup raw honey
1 egg
Preheat the oven to 350 degrees F. Grease an 11″x7″ baking pan with coconut oil. Set aside.
Place the ¾ cup water in a saucepan over low heat. Use clean kitchen scissors to snip the dried apricots into small pieces, then place them in the water. Bring the water to a boil, then cover and simmer for 5 minutes. Combine the raw honey and coconut flour together, then mix in with the apricots. Continue to cook, uncovered, until the mixture is thick and bubbly. Remove from heat and set aside.
In a large bowl combine the almond flour, sliced almonds, shredded coconut and baking soda. In another bowl combine the coconut oil, raw hone and egg. Add the wet ingredients to the dry ones, mixing until fully incorporated.
Reserve ¾ cup of the crust mixture, then press the rest of it into the bottom of the prepared pan. Top with the apricot filling, then sprinkle the reserved crust mixture over the top.
Bake for 30 minutes, or until golden. Allow to cool 30 minutes before cutting into squares.
Calories: 125
Fat: 8g
Carbohydrates: 10g
Sodium: 8mg
Fiber: 2g
Protein: 3g
Sugar: —