Chewy Fruit Bars

Ingredients

100ml/3 1/2f fl oz/scant 1/2 cup orange juice
100g/3 1/2 oz/heaped 1/2 cup unsulphured dried apricots, chopped
1 tsp grated orange zest
50g/1 3/4 oz/1/3 cup almonds, chopped
50g/1 3/4 oz/1/2 cup desiccated coconut, plus extra for sprinkling
50g/1 3/4 oz/3 cups puffed rice
100g/3 1/2 oz/1 cup ground almonds
4 tbsp clear honey
50g/1 3/4 oz/scant 1/2 cup dried fruit, such as raisins, apple or peach, chopped
toasted flaked almonds, for sprinkling

Method

• Preheat the oven to 180C and line a baking tray with foil.
• Pour the orange juice into a medium-sized saucepan and add the apricots and orange zest.
• Bring to the boil over a medium heat, then reduce the heat to low and simmer for 5 minutes, or until the liquid has been absorbed and the fruit is soft.
• Transfer to a large mixing bowl.
• Put the chopped almonds and coconut on two separate baking trays.
• Bake the almonds for 3-4 minutes until hot, and the coconut for 1 minute, or until lightly golden.
• Add the puffed rice and ground almonds to the apricot mixture and stir well.
• Mix in the toasted coconut, toasted almonds, honey and dried fruit.
• Using your hands, shape the mixture into a large ball and flatten.
• Transfer to the foil-lined baking tray and, using your fingers, push the mixture to the edges of the tin evenly.
• Sprinkle the mixture with a little coconut and the flaked almonds.
• Cut into 12 bars and chill in the refridgerator for about 3 hours to set.

Store in a sealed container in the fridge and use within 1 week.

This is an edited extract from The Natural Menopause Plan by Maryon Stewart. Published by Duncan Baird.  $27.99.  Available at leading independent book stores. 

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