Dairyfree and Eggfree Ginger and Apricot Slice

Dairyfree and Eggfree Ginger and Apricot Slice

Dairyfree and Eggfree Ginger and Apricot Slice

If you have been following along on Instagram and Facebook, you’ll know that I have a crazy busy year coming up now starting my internship, so at the moment it’s project: Get Organised. So Miss 12 who is a great help and wonderful cook has been doing some baking to put away in the freezer so the three girls can  make their own lunches in the morning. We love no-bake slices for baking that children can do themselves, and this Dairyfree and Eggfree Ginger and Apricot Slice is super easy, and popular with all three children. We make ours egg and dairy free, but it is easy to make gluten free as well by using gluten free biscuits (We’ve done it with the Leda Arrowroot biscuits before). 

We’ve also used this recipe to make rolled balls at Christmas time to go with our packs of baking we gift the children’s teachers. We just roll it into balls then toss in coconut. It lasts up to two weeks in the fridge or can be frozen for a month or two.

Dairyfree and Eggfree Ginger and Apricot Slice
Serves 8
Vegan friendly dairy, egg and nut free ginger and apricot, no-bake slice, that is easily adapted to be gluten free as well.
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Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
339 calories
59 g
0 g
12 g
2 g
5 g
83 g
110 g
36 g
0 g
7 g
Nutrition Facts
Serving Size
83g
Servings
8
Amount Per Serving
Calories 339
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 110mg
5%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
8%
Sugars 36g
Protein 2g
Vitamin A
44%
Vitamin C
2%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 packet of dairy and egg free biscuits (we use the gingernut biscuits from Countdown)
  2. 1 cup desiccated coconut
  3. 1/3 to 1/2 cup crystallised ginger (depending on your ginger preference)
  4. 1 cup dried apricots
  5. 1/2 tin coconut condensed milk
  6. 1 heaped tablespoon dairy free margarine (we use Nuttelex or Olivani)
Icing
  1. 50g dairy free margarine
  2. 1 teaspoon ground ginger
  3. 1 1/2 to 2 cups icing sugar (powdered sugar)
  4. 1/4 cup coconut to sprinkle on the top
Instructions
  1. Blitz the biscuits, coconut, dried apricot and crystallised ginger to a semi-fine crumb.
  2. Melt the margarine and coconut condensed milk together. Pour into the biscuit mix and blitz until combined.
  3. Press into a tin lined with baking paper. Refrigerate until set, approximately 1 hour.
  4. For the icing, soften the margarine for 20 seconds in the microwave. Add 1 cup icing sugar and the ground ginger, and whisk well so there are no lumps. Gradually add remaining icing sugar until thick enough to spread with a spatula. Pour over the base then sprinkle with coconut. Refrigerate until icing has set then cut into squares.
Notes
  1. To make gluten free, use gluten free biscuits, either gingernut biscuits or arrowroot style cookie.
beta
calories
339
fat
12g
protein
2g
carbs
59g
more
Fun With Allergy Kids http://allergykids.co.nz/
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