You know what? We all need a sneaky treat some times. And this apricot and white choc crunch slice is the perfect treat, because it's kind of a 75% good 25% naughty treat. And that is awesome! White chocolate and apricot work so well together, and sure, it means it contains sugar...but TREAT! The kids will absolutely love this one!
Not only does it taste super awesome, but this apricot and white choc crunch slice freezes and defrosts well and is perfect for adult afternoon tea or morning tea! The funny thing is that this is actually a treat version of the muesli crunch slice that's in the Tasty Tummies Lunchbox Recipe book. In there, it has no added sugar and still tastes AMAZING!
Treats like these are actually better for kids than most of the muesli bars available commercially in our supermarkets. They tend to look all healthy and they highlight the good points by screaming stuff like "no artificial colours" or "made with grains" or "full of goodness" but in reality a lot of them contain a LOT of sugar, so that kind of defeats the purpose!
Now I have to be honest, having this in the freezer is a bit of a problem. I'm eating it. Because it only takes about 10 minutes to defrost a piece, it's pretty much instant gratification! Maybe it's the school holidays, I need the extra energy to keep up with my two crazy kids! I have to be sneaky about it though, because if Miss 7 hears me open the freezer I have to defrost her a piece too- and that's dwindling my supply.
If you can bear to get your bake on in this heat, this is definitely worth making, pretend it's for back to school then test it...a few times.
Apricot and white choc crunch slice
- ½ cup 40g natural bran
- 1 cup 110g rolled oats
- ½ 75g cup spelt flour
- 1 cup 190g dried arpicots, chopped
- ½ cup 40g pepitas
- ¾ cup 113g white chocolate bits
- ¼ cup 20g cup flax seeds
- ½ cup 40g desiccated coconut
- ½ cup 125g coconut oil
- 1 tablespoon golden syrup
- 1 tsp vanilla paste
- 2 eggs - lightly beaten
- Preheat oven to 190 degrees.
- Line a slice tin with baking paper- or use a silicone one.
- Melt the coconut oil and golden syrup together in a small saucepan. Allow to cool for a couple of minutes.
- Combine all dry ingredients in a large bowl.
- Pour the melted coconut oil and golden syrup in as well as the eggs and vanilla paste.
- Mix well to combine.
- Press into the prepared slice tin.
- Bake for 25 minutes or until golden brown.
- Allow to cool in the pan for ten minutes before allowing to cool completely on a wire rack.
- Cut into pieces when cool.