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Sticky apricot, lemon and polenta bars
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a gluten-free apricot and lemon slice with polenta, topped with sliced almonds for a delicious twist.
Ingredients:
  • 200g dried apricots
  • 1 lemon, zested
  • 80ml (1/3 cup) fresh lemon juice
  • 60ml (1/4 cup) honey
  • 155g (1 1/2 cups) almond meal
  • 90g (1/2 cup) instant polenta
  • 60g (1/3 cup) coconut sugar
  • 35g (1/3 cup) desiccated coconut
  • 20.00 ml finely grated lemon rind
  • 4.00 gm gluten-free baking powder
  • 125ml (1/2 cup) buttermilk
  • 100ml light extra virgin olive oil
  • 25g (1/4 cup) natural sliced almonds
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced. 2. Grease and line a 16 x 26cm slice pan with baking paper, leaving a 2cm overhang. 3. In a small saucepan over medium-low heat, combine apricots, lemon zest, lemon juice, and honey. 4. Simmer the mixture for 3 minutes until slightly thickened. 5. Allow it to cool for 15 minutes before using.
  • Remove the apricots with a slotted spoon and transfer them to a food processor along with 1 tablespoon of the syrup. Remove half of the lemon zest from the remaining syrup using the slotted spoon and discard it. Pour the remaining syrup and zest into a heatproof bowl and set it aside.
  • Blend the apricots and syrup in a food processor until nearly smooth. Mix in almond meal, polenta, sugar, coconut, rind, baking powder, buttermilk, oil, and eggs until well combined. Be sure to scrape down the sides with a spatula midway through. Pour the batter into the pan, smooth the top, and sprinkle with almonds, pressing gently for security. Bake for 25 minutes or until golden and a skewer comes out clean when inserted into the center.
  • Pour the rest of the syrup over the warm cake then leave it to cool fully in the pan before slicing into 12 pieces.

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