Apricot Slices (Abrikosskiver)

sbs.com.au

OzTulip

Slices

250 g (9 oz/1½ cups) dried apricots

100 g (3½ oz/⅔ cup) pitted Medjool dates

100 g (3½ oz/¾ cup) roasted hazelnuts, without the skin

50 g (1¾ oz/generous ½ cup) desiccated coconut

70 g (2½ oz/⅓ cup) coconut oil, melted

2 tbsp honey or maple syrup

4 tbsp cocoa powder (optional)

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

Note: Ingredients may have been altered from the original.

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