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.
Makes 12 bars.
Mix the rolled oats, water, molasses, sourdough starter and kefir in a bowl and put aside for an hour for the oats to soak up the moisture.
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.
While the sourdough base is baking prepare the topping. In a food processor combine the egg, kefir, honey, salt, vanilla, arrowroot powder, grated lemon or lime rind, and lemon or lime juice. Then process in the creamed and desiccated coconut.
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.
for the base.
If the kefir and the sourdough starter are quite thick then you may need to add some additional water to get an appropriate moisture content.
Note that raw sugar is not unrefined sugar but white sugar with the addition of 5% molasses.
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
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