Apricot And Pistachio Slice Bars Recipes
APRICOT, HONEY & PISTACHIO FLAPJACKS
These tasty treats will keep you in the kitchen for just five minutes
Provided by Good Food team
Categories Snack, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
- Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
- Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 193 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
APRICOT, DATE AND PISTACHIO FLAPJACKS
With sweetness from dried fruit and agave nectar, and speckled with seeds and nuts, these flapjacks make a great snack or a worthy school fete bake. Each serving provides 372 kcal, 6g protein, 30g carbohydrates (of which 18g sugars), 24g fat (of which 16g saturates), 5g fibre and trace salt.
Provided by Tom Kerridge
Categories Cakes and baking
Yield Makes 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too.
- Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10-15 minutes, tossing halfway through. Remove and set aside to cool.
- Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon.
- Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated.
- Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25-30 minutes, until golden-brown on top.
- Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin.
- For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn't touching the water). Remove and let cool, then drizzle over the top of the flapjack.
- Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week.
Nutrition Facts : Calories 372kcal, Carbohydrate 30g, Fat 24g, Fiber 5g, Protein 6g, SaturatedFat 16g, Sugar 18g
APRICOT AND PISTACHIO SLICE (BARS)
A recipe from the back of a pack of Sunbeam Pistachio kernals. I haven't tried this yet as a gluten-free slice. A nice slice to have with a cuppa
Provided by Jubes
Categories Bar Cookie
Time 45m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C
- Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
- Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180ºC or until golden brown.
- Whilst still warm, glaze the slice with melted apricot jam.
Nutrition Facts : Calories 192.2, Fat 8.9, SaturatedFat 4.7, Cholesterol 53.1, Sodium 261.4, Carbohydrate 25.4, Fiber 1.5, Sugar 12.1, Protein 3.6
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