1 tsp Cinnamon
1/2 tsp Ground Ginger
150g Dried Apricots, Diced
1 1/4 Cups Vanilla or Apricot Yoghurt (I used Vanilla)
1/4 Cup Apricot Nectar
2 Tbl Olive Oil
Preheat oven to 160C
Place all ingredients into a bowl and mix to combine thoroughly. Â This is what I like to call a â€œDump Recipeâ€, which basically means you dump all of the ingredients into a bowl and stir. Â Anyone can do it.
Place mixture into a lightly greased slice tin, or you could line the tin with baking paper, and bake for approx. 45 minutes. Â Your slice will turn a lovely golden colour, and when you test your slice with a skewer (or a fork), the skewer will come out clean.
Set aside to cool before slicing. Â Store in an air-tight container for up to 5 days, or in the freezer for up to 2 months.
I placed mine in the refrigerator to avoid it becoming sticky in this warm weather.
Freeze any apricot nectar you have left-over in ice-cube trays, and then place frozen cubes in aÂ labelledÂ snap-lock bag ready for the next time you need it.
I donâ€™t know the original recipe source, but I came across this recipe atÂ http://www.frillsinthehills.com/2011/03/lunchbox-legends-sugar-free-apricot.html