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APRICOT
KERNEL COCONUT SLICE This recipe is similar to the aniseed and fennel coconut slice, but it has the addition of apricot kernel flour, and the dried papaya and pineapple have been replaced with black apricots. (Black apricots are organic, non-sulphured apricots). Pure creamed coconut should be available in 200gm blocks in the refrigerated section of Asian supermarkets. Apart from fresh coconut, this is probably the cheapest source of coconut that is free from additives. Low gluten flour such as rye, barley, rice, buckwheat and millet are used so that the base does not rise too much. (If possible, use equal quantities of each.) These grains will also provide some additional nutrients and enhance the flavour. INGREDIENTS Sourdough Base
Coconut Topping
INSTRUCTIONS Sourdough
Base When the oat mixture is ready do the following: Mix the salt, spices, low gluten flour and unrefined sugar in a bowl. Grind the apricot kernels into a flour in a blender or grain mill, and add to the flour mixture. Then mix in the creamed coconut. (If the weather is hot the coconut may be soft and oily; if the weather is cool then you will have a block of coconut which you need to chop or grate.) Process the flour, apricot kernel flour and coconut in a food processor at medium speed until it looks wet or thickens, then add the butter and process for another minute. Finally add the chopped black apricots and process for one minute so that there are still small pieces of apricot left. Tip the apricot flour mixture into the bowl of oatmeal and mix thoroughly with a wooden spoon adding a tablespoon of water at a time until you get the consistency of a cake batter. Spread the batter evenly into a greased and floured 12 x 8 inch shallow baking tray. Cover the sourdough base with a tea-towel and leave to prove in a warm place (28C) for 12-24 hours. When you are ready to make the topping partially precook the base at 180C for 20-25 minutes in a preheated oven. Coconut
Topping Spread the coconut topping over the partially cooked sourdough base and bake at 180C for 20 minutes in a preheated oven or until the top is golden brown in colour. Notes
for the base. Note that raw sugar is not unrefined sugar but white sugar with the addition of 5% molasses.
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