Ingredients
- 125g butter
- 4 tbsp. golden syrup (or honey)
- 1 cup instant oats
- 2 cups Alison’s Pantry Raw Power, roughly chopped
- 1/2 cup Alison’s Pantry Dried Cranberries/Sultanas
- 1/2 cup Alison’s Pantry Choice Apricots, Finely chopped
- 1/2 cup Alison’s Pantry Ground Almonds
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup brown sugar (or coconut sugar), lightly packed
Method
- Preheat oven to 180°C
- Line a 20x30cm slice tin with baking paper
- Melt butter, syrup and NZ Apricots in a small pot simmer lightly until the apricots are soft and pulpy, forming a thick syrup, allow to cool and add vanilla
- Put all dry ingredients in a large bowl
- Add syrup and mix well
- Press into the prepared tin, firming down with hands or the back of a large wooden spoon
- Cook for 20-25 minutes until golden brown
- Allow to cool in tin before removing to cut