It really doesn't get much easier or quicker than this. I made this quickly last week when I was feeling poorly and low on lunchbox treats. Takes about 5 minutes to get in the oven... so if you're got a lot on today or you're not feeling the best, give them a go - and you feel good and you feel like baking - you should give them a go aswell!
Those of you watching the waistlines and their sugar intake will love this recipe too.
Here's to a great start to the week all!
1 1/2 cups wholemeal self raising flour (or plain wholemeal flour with 1 tsp bicarb soda and 1/2 tsp baking powder)
1 tsp cinnamon
1/2 tsp ground ginger
150g dried apricots, diced
1 1/4 cups vanilla or apricot yoghurt
1/4 cup apricot nectar
2 tb olive oil
Preheat oven to 160 degrees c
Put all ingredients into a mixing bowl, mix well
Pour into 20x20cm (or small slice) tin sprayed with canola oil
Bake for 45 minutes - use a skewer method to check if it is ready
Leave to cool for five minutes, then turn out cut into squares and store in an airtight container for up to 5 days or in the freezer for 2 months.
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