Ingredients
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Base
3 1/4 ounces organic butter (90gm)
1/3 cup Agave
1 organic egg
1 teaspoon natural vanilla extract
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 teaspoon baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon cream of tartar
1/2 cup organic shredded coconut
Filling
8 7/8 ounces dried apricots (250 gms)
1 cup filtered water
2 tablespoons organic honey
1/2 cup agave nectar
30 g organic butter (1 ounce)
1 organic egg
Topping
2 cups gluten free rolled oats
1 cup organic shredded coconut
100 g butter (3.5 ounces)
1/2 cup organic pineapple juice
Preparation
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Base.
Cream the butter and sweetener in a stand mixer or electric beater.
Add in the egg and vanilla, and beat well.
Fold in the sifted flours and coconut and mix well.
Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
Filling.
Place the apricots in the water and stand for 1 hour.
Put apricots and water in a saucepan and bring to the boil.
Reduce heat and simmer for 10 minutes.
Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
Allow To Cool - Blend until smooth. Gently beat your egg and fold.
Topping.
Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
Let stand to completely cool and it will harden slightly, making it easier to cut.
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