Ingredients

1 1/2 Cups Wholemeal Self-Raising Flour (or 1 1/2 Cups Plain Wholemeal Flour with 1 tsp Bicarb. Soda and 1/2 tsp Baking Powder added)

1 tsp Cinnamon

1/2 tsp Ground Ginger

150g Dried Apricots, Diced

1 1/4 Cups Vanilla or Apricot Yoghurt (I used Vanilla)

1 Egg

1/4 Cup Apricot Nectar

2 Tbl Olive Oil

Method:

Preheat oven to 160C

Place all ingredients into a bowl and mix to combine thoroughly.  This is what I like to call a “Dump Recipe”, which basically means you dump all of the ingredients into a bowl and stir.  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.  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.  Store in an air-tight container for up to 5 days, or in the freezer for up to 2 months.

LunchBox Tips….

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 a labelled snap-lock bag ready for the next time you need it.

I don’t know the original recipe source, but I came across this recipe at http://www.frillsinthehills.com/2011/03/lunchbox-legends-sugar-free-apricot.html