Sticky Apricot, Lemon And Polenta Bars

On the hunt for a delicious gluten-free slice? Try this moist apricot, lemon and polenta slice, topped with sliced almonds.

The ingredient of Sticky Apricot Lemon And Polenta Bars

• 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
• 1 tablespoon finely grated lemon rind
• 1 teaspoon gluten free baking powder
• 125ml 1 2 cup buttermilk
• 100ml light extra virgin olive oil
• 2 eggs
• 25g 1 4 cup natural sliced almonds

The Instruction of sticky apricot lemon and polenta bars

• preheat the oven to 180c 160c fan forced grease the base and sides of a 16 x 26cm base measurement slice pan and line with baking paper extending it 2cm over the sides place the apricots lemon zest juice and honey in a small saucepan over medium low heat bring to a simmer simmer for 3 minutes or until thickened slightly set aside for 15 minutes to cool
• use a slotted spoon to remove the apricots place in a food processor with 1 tbs of the syrup use the slotted spoon to remove half the lemon zest in the remaining syrup and discard pour remaining syrup and zest into a heatproof bowl set aside
• process the apricots and syrup in the food processor until almost smooth add the almond meal polenta sugar coconut rind baking powder buttermilk oil and eggs process until well combined scraping down the side with a spatula halfway through spoon into the prepared pan and smooth the surface sprinkle with almonds gently press to secure bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean
• drizzle the hot cake with the remaining syrup set aside to cool completely in the pan before cutting into 12 pieces

Nutritions of Sticky Apricot Lemon And Polenta Bars

calories: 299 706 calories
calories: 19 grams fat
calories: 4 grams saturated fat
calories: 24 grams carbohydrates
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calories: 6 grams protein
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