Apricot Bars

We’re constantly on the lookout for better snack options. My husband and I both enjoy something a bit sweet mid-afternoon or after dinner. Since realizing that processed sugar upsets my stomach and drains my husband of his energy, we’ve opted for natural sweeteners like date past and applesauce, with the occasional use of honey, and even rarer inclusion of maple syrup. The original recipe for these Apricot Bars was from “The Wilderness Chef” cookbook; they were intended as fuel for long backpacking and hiking excursions, so the recipe included a full cup of turbinado sugar. A serious hiker might need that extra fuel, but at home on a typical day we certainly don’t. The bars are sweet enough with just the honey and apricots; they honestly don’t need any additional sugar.

Apricot Bars

The original recipe for these Apricot Bars was from the Wilderness Chef cookbook. Since the bars were intended as fuel for long backpacking and hiking excursions, the recipe included a full cup of turbinado sugar. While a serious hiker might need that extra fuel, at home on a typical day we certainly don’t. The bars are sweet enough with just the honey and apricots; they honestly don’t need anything else to be enjoyed.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: apricots, bars, dairy-free, gluten-free, wheat-free
Servings: 16
Calories: 151kcal

Ingredients

  • 6 oz dried apricots chopped fine
  • 2/3 cup coconut oil room temperature
  • 1/4 cup honey
  • 1 large egg
  • 1 tsp vanilla
  • 1 tbsp grated orange peel chopped fine
  • 1 1/4 cups oat flour
  • 1/4 tsp Kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 cups old-fashioned rolled oats

Instructions

  • Soak the apricots in boiling water for 5 minutes; drain well. Preheat your oven to 350 degrees F. Use coconut oil to grease a 9×13 inch baking pan.
  • Combine the coconut oil and honey in a mixer and beat until creamy. Add the egg, vanilla, and orange peel. Mix until well combined.
  • Sift the flour, salt, baking soda, and cinnamon together in a bowl; add to the creamy mixture. Add the apricots and oats; stir to combine.
  • Spread the mixture into your prepared pan; moisten your fingers to pat mixture down evenly.
  • Bake until the edges are golden brown, about 15-20 minutes. Let cool, and then cut into bars.

Notes

You can wrap each bar individually in wax or parchment paper; store in the refrigerator for up to 1 week and toast to serve.
The Wilderness Chef” is a nifty little cookbook that’s been fun to look through to find nutrient-dense recipes ideal for active individuals.
 
 
 

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