Rather unusual sugar-free squares have a chewy, moist texture and are suitable for vegans.
Serves 9
Simmer the apricots in their soaking water for five minutes. Drain & cool.
Whisk the cooked apricots with the oil until very smooth.
Mix in all the remaining ingredients.
Transfer to an oiled and base-lined cake tin (28 x 18cm / 11 x 7inch) and bake at 400'F / 200'C / GM6 for about 20-25 minuntes until firm to the touch.
Cool in the tin, then cut into bars.
Makes 12 bars.
225g / 8oz dried apricots, soaked overnight
100ml / 4 fl oz vegetable oil
5ml / 1tsp vanilla essence
75g / 3oz cashew nut pieces
75g / 3oz desiccated coconut
75g / 3oz rolled oats
75g / 3oz raisins
rind of 1 lemon, finely grated
1/2 tsp ground cinnamon
a pinch ground nutmeg
