Ingredients
60g dried apricots
60g dried dates
1/3 cup orange juice
2 extra large eggs
1/4 cup sunflower oil
1/4 cup honey
1 cup oat flour
1/2 cup desiccated coconut
1 tsp baking powder
1 tap ground cinnamon
1/2 tbsp sunflower kernels
1 tbsp desiccated coconut
Method
Preheat oven to 180degrees (160 degrees fan forced) line the base and sides of a 20 x 20cm slice pan.
Combine apricots, dates and juices in a small sauce pan. Bring to a boil and reduce to a gentle simmer for 5 minutes. Purée with a handheld blender and allow to cool slightly.
Place eggs, oil and a honey in a bowl and whisk until well combined. Add cooled purée and mix in well.
Combine flour, coconut, baking powder and cinnamon in a large mixing bowl. Add wet mixture and combine well. Spoon in prepared pan and sprinkle with seeds and extra coconut. Bake for 25 minutes until just golden. Allow to cool.
