Dreamy Apricot Shortcake
Prep 20 minutes, plus 40 minutes soaking time
Cook 35-40 minutes
Makes 16-20 pieces
Favourite recipe in this book? At the time of writing, yes. Words cannot express how enamoured I am. Everything about it makes me feel elated and rosy with appreciation – the sweet, slightly tart, unctuous gooeyness of the apricot layer, the wholesome, almost cake-like texture of the base, the creamy earthiness of walnuts, and the toasted coconut flavour nudging in pleasantly. I keep it in a container in the fridge. I sensibly take a single piece to enjoy with my cup of tea in the evenings (while I catch an episode of whatever series I’m currently hooked on), and invariably end up making about three separate – mildly shameful – trips back to the kitchen for more. You have been warned.
Ingredients
BASE
1 tbsp ground flaxseed
3 tbsp water
2 cups flour or gluten-free flour blend (see Tasty page 222)
1 cup ground almonds
1 cup coconut sugar
3/4 cup shredded coconut
1 tsp baking powder
1/2 tsp salt
2/3 cup coconut oil
1/3 cup maple syrup
1/4 cup plant-based milk
2 tsp vanilla extract
TOPPING
1/3 cup chopped walnuts or flaked almonds
FILLING
3 cups (500g / 1 lb 2 oz) whole dried apricots
1 cup apricot jam (sugar-free if preferred)
1/3 cup brown rice syrup
5 tbsp cornflour mixed with 3 tbsp water to make a slurry
1 tbsp pure vanilla extract
1 tbsp lemon juice
To make
Preheat the oven to 180°C (350°F) regular bake andline the base and sides of a 21cm (8 1/4 in) square slice tin with baking paper.
To presoak the apricots, place them in a heatpofof bowl and cover with just-boiled water. Soak for 40 minutes (time this), then drain.
To make the base, stir the flaxseed and water together in a mug or small bowl and set aside for 5-10 minutes to thicken. Stir again before use.
Place the flour, ground almonds, coconut sugar, coconut, baking powder and salt in a mixing bowl and stir to combine.
Warm the coconut oil in a small saucepan over a low heat until only just melted. Remove from the heat and add the maple syrup, milk, vanilla and the flaxseed mixture. Stir gently with a whisk until well combined. Pour into the dry ingredients and stir until the mixture comes together.
To make the topping, combine 1/2 cup of the base mixture with the walnuts or almonds in a separate bowl.
Use clean, damp fingers to press the remaining base mixture into the prepared tin in a nice even layer.
Bake for 20 minutes, then allow to cool at room temperature.
To make the filling, place the drained apricots in a food processor or blender and pulse until you have a mixture of finely chopped mince-like pieces and slightly chunkier pieces. The different textures are nice. (Alternatively, mince half the apricots by hand with a knife, and chop the rest a little bit chunkier.)
Transfer the chopped apricots to a medium saucepan. Add the jam, rice syrup, cornflour slurry, vanilla, lemon juice and a pinch of salt and simmer over a medium heat for about 10 minutes, stirring constantly so it doesn’t stick and burn. It should end up thick and shiny. Remove from the heat and set aside to cool. To speed it up, you can spread the mixture out on a dinner plate and put it by a window or in the fridge.
When the filling has cooled, scrape it over the baked base and smooth out into an even layer. Sprinkle the nut topping over the apricot filling and gently press it down a little with your fingertips.
Return the tin to the oven and bake for another 17 minutes. The crumb topping should be a golden colour.
Allow to cool to room temperature, then cover and refrigerate for 6-8 hours (or ideally overnight). Cut into squares with a sharp, serrated knife. You can sprinkle with a few extra walnuts or coconut at this point if you like. It will keep for a week in an overnight container in the fridge.
