We use this recipe at cookery demonstrations, as it’s the perfect example of how quick, easy and tasty optimum nutrition cooking can be. It is gluten, dairy, yeast and sugar-free with no added fat, yet high in fibre and essential fats, low-GL – and utterly delicious. These will keep in an airtight tin for up to 2 days or you can freeze any that you don’t eat straight away.
Makes 20 slices (1 slice per serving)
300 g ground almonds
200 g xylitol
100 g cornflour
1 tsp. almond extract (not artificial almond flavour), or to taste
1 x 290 tin of apricot halves in unsweetened fruit juice, drained (or fresh apricots when in season)
3 good handfuls of flaked almonds
- Preheat the oven to 180o Line a medium-sized baking tray (23 x 32cm) with non-stick paper.
- Combine the ground almonds, xylitol, cornflour, almond extract and eggs and mix thoroughly until smooth. Spoon onto the lined baking tray and smooth out.
- Lightly press the apricot halves evenly into the base, then sprinkle the flaked almonds on top.
- Bake for 20 to 25 minutes, until the top is light golden (check after 20 minutes). Cut into 20 slices.