There are a lot of things I enjoy eating that I would rather not try and make into a shelf stable packaged product for sale. One of them that we make often is Apricot Squares. The reason I wouldn’t want to sell them is due to the fact that they have eggs in them. At home we put eggs in about everything that we make/bake. Eggs add a tremendous amount of healthy fats and nutrients. They also act as a binder and create moisture in the finished product. Eggs will also help create a fluffier end product, especially in grain free baking.
You will need the following:
· 8 Inch pan lined with foil that has been greased with butter
· Food Processor
· 1 Cup Dried Apricots
· ½ Cup Dried Cherries
· 1 Cup Unsweetened Shredded Coconut
· 1 Cup Almond Flour
· 1 Cup Coconut Flour
· ½ tsp Sea Salt
· ½ tsp Baking Soda
· 4 Large Eggs
· ½ Cup Ghee
· 1 Tbsp Vanilla Extract
· ¼ Cup Honey
Pre Heat the oven to 350°
Place dried fruit and shredded coconut into food processor and thoroughly blend/mix. Then add flours, salt, and baking soda and mix well in food processor.
In a separate bowl mix eggs, vanilla, ghee, and honey.
Now add the mixture from the food processor into the bowl with liquids and mix well.
Press dough into the greased baking pan.
Bake for 20-25 minutes at convection. You know they will be done when you see a little browning in the middle and all around the edges.
Let cool for 1 Hour.
Turn pan over and shake out the baked squares.
Cut into desired pieces.
You can add different types of dried fruit if you desire. Apricots are a good base and I am always hesitant to change them but I will often change the cherries for some other type of dried fruit or filler such as nuts. Dried apples is a great substitute for the cherries and then you can add a little apple pie spice to them, such as clove or cardamom. You could also switch out the honey for maple syrup and use coconut oil instead of ghee. If you use coconut oil or ghee you may end up with a runnier dough. If this happens you can just add a little extra almond flour until you get a workable consistency with the dough. It should be a thicker dough, such as is typical of cookie dough. You want to be able to press the dough into the pan, not pour it. These will tend to fall apart if handled roughly so they do not travel as well as I would like. However they taste amazing and I would recommend spreading a thick layer of butter onto them. Enjoy!