Sugar free. Sugar free. If I would have know that Sugar free baking would have been so yum I would bake them earlier !
I found this recipe in a French baking recipe book I have got home. It is usually using 70g of white sugar and I chose to use 4 tablespoon of Equal Natural Stevia Sweetener instead. Someone told me that my instruction was a bit blurry so I will try to give you more explanation below.
These square are really easy to make. What you have to remember is it is a 2 steps recipe with 2 baking steps.
First you prepare the slice crust, you bake it and let cool down. This is how it looks like before you bake it. I used oat flakes here but almond meal is working as well – my friend did it with almond meal.
Then you firmly press the apricot, pistachio, flour and eggs mix onto the baked crust and return into the oven. This how it looks when the egg mixture is pressed onto the baked crust, ready for the second baking.
This is a picture of how you make the eggs, flour, pistachio and apricot mixture. On the left it is before mixing on the right you see it is forming a nice sticky paste ready to be pressed onto the baked crust.
They are really nice and make you feel full with a small quantity.
The texture is chewy as the dried apricot melt in the oven but also crunchy as the whole pistachio give a nice crunch to the square.
Next time I will try this recipe with dried figs but I am sure it could work well with any kind of dry fruits like prunes or raisins.
A last picture to motivate you to go in the kitchen and prepare these little sunshine right now.
My tips for this recipe will be :
Use fresh dried apricot. The recipe do not use sugar and if you want to make sure that the top of the slice stick to the crust the apricot have to release lots of fructose while baking. If they are too dry it won’t work
Do not hesitate to adjust the egg mixture with 1-2 tablespoon of fresh water if it is too crumbly. This mixture has to stick together and form a paste. The water can help the chopped apricot to get sticky.
Use your hand and press firmly at both steps. You have to avoid air between pistachio to make sure it does not fall apart when you cut it.
Steps by steps
Sugar-Free Apricot & Pistachio Square
Recipe Type: Square
Oatmeal Apricot Pistachio Bars
50 g rolled oats
140 g all purpose flour or spelt flour
130 g butter
2 tablespoon of natural sweetener powder
200 g of dried apricot
100 g pistachio
50 g of white flour
2 eggs size 6
4 tablespoon of natural sweetener powder
Preheat oven at 180C.
In a bowl prepare the sugar free crust by handmixing soft butter, sweetener, all purpose flour and oat flakes (or almond powder).
You obtain a ball f dough a bit crumbly so press the dough with your finger onto a square mould of 20 cm covered with baking paper.
Baked for 15 minutes.
Meanwhile chopped the dried apricot and mix them in bowl with whole pistachio, sweeteners, white flour and eggs.
You can add few tablespoon of water to the egg mix if it is too dry. The aim is to have a sticky mix easy to press onto the baked crust.
Spread the egg mixture onto the baked crust and press with your finger to have a compact slice.
Return in the oven for 20 minutes.
Cool down before cutting into square or it will fall apart.