Side Pannel
Sticky Apricot Lemon And Polenta Bars
Sticky Apricot Lemon And Polenta Bars
- Recipe Submitted by maryjosh on 03/25/2019
Ingredients List
- 200g dried apricots
- 1 lemon, zested
- 80ml (1/3 cup) fresh lemon juice
- 60ml (1/4 cup) honey
- 155g (1 1/2 cups) almond meal
- 90g (1/2 cup) instant polenta
- 60g (1/3 cup) coconut sugar
- 35g (1/3 cup) desiccated coconut
- 1 tablespoon finely grated lemon rind
- 1 teaspoon gluten-free baking powder
- 125ml (1/2 cup) buttermilk
- 100ml light extra virgin olive oil
- 2 eggs
- 25g (1/4 cup) natural sliced almonds
Directions
Step 1
Preheat the oven to 180C/160C fan forced. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper, extending it 2cm over the sides. Place the apricots, lemon zest, juice and honey in a small saucepan over medium-low heat. Bring to a simmer. Simmer for 3 minutes or until thickened slightly. Set aside for 15 minutes to cool.
Step 2
Use a slotted spoon to remove the apricots. Place in a food processor with 1 tbs of the syrup. Use the slotted spoon to remove half the lemon zest in the remaining syrup and discard. Pour remaining syrup and zest into a heatproof bowl. Set aside.
Step 3
Process the apricots and syrup in the food processor until almost smooth. Add the almond meal, polenta, sugar, coconut, rind, baking powder, buttermilk, oil and eggs. Process until well combined, scraping down the side with a spatula halfway through. Spoon into the prepared pan and smooth the surface. Sprinkle with almonds. Gently press to secure. Bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean.
Step 4
Drizzle the hot cake with the remaining syrup. Set aside to cool completely in the pan before cutting into 12 pieces.
Preheat the oven to 180C/160C fan forced. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper, extending it 2cm over the sides. Place the apricots, lemon zest, juice and honey in a small saucepan over medium-low heat. Bring to a simmer. Simmer for 3 minutes or until thickened slightly. Set aside for 15 minutes to cool.
Step 2
Use a slotted spoon to remove the apricots. Place in a food processor with 1 tbs of the syrup. Use the slotted spoon to remove half the lemon zest in the remaining syrup and discard. Pour remaining syrup and zest into a heatproof bowl. Set aside.
Step 3
Process the apricots and syrup in the food processor until almost smooth. Add the almond meal, polenta, sugar, coconut, rind, baking powder, buttermilk, oil and eggs. Process until well combined, scraping down the side with a spatula halfway through. Spoon into the prepared pan and smooth the surface. Sprinkle with almonds. Gently press to secure. Bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean.
Step 4
Drizzle the hot cake with the remaining syrup. Set aside to cool completely in the pan before cutting into 12 pieces.
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