| 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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