| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4qr | 1 | servings | ||
INGREDIENTS
| 1 | Minute oats | |
| 1 1/2 | c | Flour |
| 1/2 | c | Desiccated coconut |
| 1 | c | Caster sugar |
| 2 | ts | Cinnamon |
| 185 | g | Unsalted butter; melted |
| Approximately 8 fresh apricots |
INSTRUCTIONS
1. Pre-heat oven to 180deg.C. Line a 20cm X 30cm tin with Glad Bake. 2. Place oats, flour, coconut, sugar and cinnamon in a bowl and mix well. Add butter and stir until all ingredients are moistened with the butter. 3. Press 2/3 of the mixture into the base of the prepared tin. Cut apricots in half and remove seeds. Cut into thin slices, about 5-6 slices per half apricot. Place a layer of apricot slices over the oat mixture and cover with remaining 1/3 of the oats. Press gently with a fork, leaving an even surface. 4. Bake for 30-35 minutes or until light golden in colour. Allow to cool, then cut into fingers. In warm weather, this slice is best if kept in the refrigerator. Converted by MC_Buster. Per serving: 2021 Calories (kcal); 152g Total Fat; (67% calories from fat); 21g Protein; 147g Carbohydrate; 405mg Cholesterol; 25mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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