Sunday, 7 August 2011

Apricot Slice GF SCD


We've had a lovely long weekend! It was my daughter's birthday on Friday and since the weather was warm, we decided to go to the beach! It's some years since I've been to the East Coast but there are some lovely beaches on this side of the UK one of which is Cayton Bay.


It was very quiet, the sun was shining, we had a picnic on the beach and it turned out to be a fantastic day! 


Apricot Slice GF SCD

350g ground almonds (almond flour)
90g organic butter
1- 2 tblsps cold water
½ tsp salt
¼ tsp bicarbonate of soda
250g organic dried apricots
320ml 100% freshly squeezed orange juice
60g raisins
1 tsp cinnamon

Measure out the ground almonds and pour into the food processor bowl. Cut the butter into small pieces and add to the almonds with the bicarbonate of soda and salt.



Pulse a few times until the butter and the flour start to come together. Starting with 1 tablespoon, add the cold water. Pulse a few more times until the pastry forms a ball, adding a little more water if necessary. 


Wrap in greaseproof paper or foil and leave in the fridge to chill.


To make the filling, tip the apricots into a pan and pour on the orange juice. I've recently been given some digital scales and I love the fact that I can re-set to zero and measure in any unit.



Bring to the boil and simmer for 30 minutes.


Allow to cool down for ten minutes then blend with a hand blender or in a processor until smooth and stir in the cinnamon and the raisins. Leave on the side to cool down.


We buy Sun-maid raisins because they have no additives or preservatives.



Set the oven to 160°C and lightly grease an 18cm or smaller square tin with butter. I use a loose-based tin because it's much easier to get the slice out. Divide the pastry in half and press one half into the tin then spread the apricot mixture over the pastry.



Now comes the tricky part! The trouble with almond flour pastry is being able to roll it so it stays in one piece. I've almost mastered the art! Tear off a large piece of greaseproof paper longer than double the size of your tin. Lay it on the work surface and place the pastry in the middle of the left half of the paper. Fold the other half of the paper over the pastry and lightly roll the pastry to size over the paper.



Since the pastry sticks to the paper, lift the paper and position it over the filling. Gently separate the pastry from the paper by peeling the paper away from the pastry.



If it doesn't come away cleanly don't worry, just patch the areas where necessary.



Bake in the oven for 20 minutes at 180°C , then reduce the heat to 160°C for 5 to 10 minutes until the pastry is golden. Keep your eye on it for the last five minutes.



 Leave to cool in the tin or serve warm.




I would like to have been able to make and photograph a new recipe for Go Ahead Honey It's Gluten Free this month (July 2013) hosted by the very talented Mrs Ed of Mrs Ed's Research and Recipes and originally started by Naomi Devlin of Straight Into Bed Cakefree and Dried. However, my new recipe will have to wait for another day and I decided to ask if I could enter this recipe since it's so delicious and it's so sad that it's lost in the archives of my blog!





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This recipe was linked to Sugar Free SundayMy Meatless MondaysBake with BizzyHearth and Soul Blog HopSlightly Indulgent TuesdayTraditional Tuesdays Blog HopGluten-Free WednesdaysHealthy 2day WednesdaysWLW WednesdayFull Plate ThursdaySimple Lives ThursdaySweets This WeekAllergy Friendly FridayGallery of Favourites



13 comments:

  1. This looks super delicious. I am now craving it which does not happen to me, often. Thanks for linking this at My Meatless Mondays.

    Could I be pushy and ask you to link it to Bake with Bizzy.

    http://bizzybakesb.blogspot.com/2011/08/bake-with-bizzy-12.html

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  2. This looks really good. My youngest son likes the cereal type cooking bars, but the gf versions are so expensive that I rarely buy them, but I think this recipe would make a great substitute. Thanks for sharing your recipe with the Hearth and Soul Hop.

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  3. Thanks Alea! We all love this! You can use any dried fruit, figs work wonderfully, especially at Christmas!

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  4. Holy cow, Vicky. Thise looks great.

    I found you via the Healthy 2day Link up and wanted you to see a resource we're putting together on Facebook to help like-minded blog carnival participants find each other and get notices when the carnivals go live:
    https://www.facebook.com/pages/Healthy-Foods-Healthy-Lives-Blog-Carnivals/148426998572837

    Amanda

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  5. Thank you Amanda! I've been along and "liked" the page! What a great idea!

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  6. These sound so delicious. The almonds would give such a lovely flavour to the pastry and the filling ingredients sound SO good! Thank you for sharing this delicious gluten free and SCD recipe with the Hearth and Soul Blog Hop.

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  7. I'm sure the orange juice and cinnamon also add great flavor to this treat. Thanks for sharing - it looks delicious! Beautiful beach picture as well. Thanks for sharing with Sweets This Week.

    Sarah

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  8. Hi Vicky,
    Your blog is great and I am a new follower. We love apricot's and your recipe looks delicious! Hope you are having a great week end and thanks for sharing with Full Plate Thursday.
    See you soon!
    Miz Helen

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  9. This looks great! It reminds me of fig newtons.

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  10. I made this last week and it was a hit. Thanks for sharing your recipe with the Gallery of Favorites.

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  11. Your apricot slices look absolutely scrumptious! My family and I can eat gluten, but we love ground almonds in pastry - it makes it taste so good. Love the raisins in this too. Your pictures of Cayton Bay are just gorgeous. Thank you for sharing this post with the Gallery of Favorites.

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  12. I made these and they were delicious! Mine were a little different though as I did not have any apricots so I made a chocolate raspberry filling instead...they were amazing!

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  13. That's different! Glad you liked!

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