Apricot & Coconut Slice

Free from:



Fruit purees sandwiched between crumble type mixtures always work well. The moist fruit compliments the drier outer layer.


  • 225g dried apricots
  • 175g wholemeal flour
  • 175g porridge oats
  • 50g coconut
  • 175g margarine
  • 125g sugar


  1. Soak the apricots in plenty of water for 3-4 hours overnight.
  2. Bring to the boil in the soaking liquid and simmer for 30 minutes until tender. Drain and puree in a blender or food processor until quite smooth using a little of the cooking liquid if necessary.
  3. Mix the flour, oats and coconut. Then melt the margarine with the sugar and pour over the dry ingredients. Mix thoroughly.
  4. Spread half of this over a well greased and lined 7” x 10” swiss roll tin. Cover with a layer of the apricot puree, then cover with the remaining flour and oat mixture. Press lightly.
  5. Bake at 190°C/375°F/gas mark 5 for 25-30 minutes or until golden brown. Mark into sections and leave to cool.

Copyright © The Vegetarian Society 2006