Description
Apricots, cranberries, figs and hazelnut meal make up this delicious snack!
Ingredients
- 8 whole Dried Figs
- 1 cup Dried Apricots
- 2 whole Eggs
- ½ cups Coconut Milk, Full Fat
- 1 Tablespoon Olive Oil
- 1 teaspoon Almond Extract
- 1-½ cup Hazelnut Meal
- 1 cup Quick Oats
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- ½ cups Honey (optional)
- ½ cups Dried Cranberries
Preparation
Preheat oven to 350 F.
Put some water in your tea kettle and bring to a boil. Prepare a 9 x 9 baking dish by lining it with parchment paper.
Place the dried figs and dried apricots in a mug and pour hot water over them until completely covered. (This step simply softens the fruit and allows the sugars to present themselves a little. This step is not necessary for the dried cranberries). Allow the figs and apricots to sit in the hot water for about 5 minutes, then drain. When cool enough to handle, chop the fruit.
Into the bowl of your stand mixer or in a mixing bowl, add eggs, coconut milk, olive oil and almond extract. Mix until combined. Add the hazelnut meal, oats, baking powder, salt and cinnamon. Mix until combined. Add all of the fruit (the soaked fruit and the cranberries) and mix until combined. If you are adding honey to the recipe, now is the time to do so.
Pour the batter into the parchment-lined baking dish and bake for 35 minutes, until the edges of the bars are golden brown and they are stiff to the touch. Allow bars to sit at least 30 minutes before cutting.
