Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 12 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
- 1/4 cup self-raising flour
- 1teaspoons vanilla essence
- 160grams butter, at room temperature
- 12 apricots, halved, stone removed
- 1/2teaspoons ground cinnamon
- 1/3 cup maple syrup
- 1/2 cup sunflower seeds
- 2/3 cup wholemeal flour
- 1/2 cup coconut flakes
- 1 egg, separated
- 1/2 cup raw caster sugar
- 1/2 cup flaked almonds
- 1/2 cup pepitas
Nutrition per serving
1540kJ / 369Cal
1540 Kilojoules or 369 Calories
18% of daily energy intake*
Protein
6.9grams
Fat
24.2grams
Carbs
28.8grams
Sugars
19.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Grease and line a 26x16cm slice pan with baking paper, allowing the sides to overhang.
Step 2 of 3
Combine almonds, seeds and coconut in a large bowl. Place 60g of the butter, maple syrup, vanilla essence and cinnamon into a small saucepan. Stir over low heat until butter has melted. Remove from heat and set aside to cool completely.
Step 3 of 3
Meanwhile, for base, beat remaining butter with sugar until pale and creamy. Beat in egg yolk until combined. Add both flours and stir to combine until a soft dough forms. Press into base of lined pan. Bake for 20-25 minutes or until golden. Stir egg white into nut and seed mixture. Arrange apricots and seed mixture over base. Bake for 25-30 minutes or until golden. Cool completely in pan before cutting into pieces.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.