Skip the sugar apricot bars recipe

Ingredients

• 1 cup (125 g) oat or sorghum flour
• ¼ cup (30 g) Bob’s Red Mill brown rice flour
• ¼ cup (28 g) flax meal
• ¼  cup (25 g) teff flour or rice bran
• 1/3  cup (80 ml) vegetable oil
• ½  cup (120 ml) apple juice
• Dash of salt
• ½  teaspoon (1.2 g) ground cinnamon

• 1 cup (175 g) packed sulfite-free dried apricots
• 1 1/3  cups (315 ml) apple juice
• 1 teaspoon (2.3 g) ground cinnamon
• 1/3  cup (50 g) sulfite-free raisins
• 2 tablespoons (30 ml) rice milk, safe milk alternative, or apple juice

1. Preheat oven to 400°F (200°C, or gas mark 6).
To make the Pastry
2. In a food processor, combine all the pastry ingredients and pulse until crumbly. Process until the mixture forms into a ball. Set aside.
To make the Filling
3. Combine apricots, apple juice, and cinnamon in a saucepan. Cook over medium heat for about 20 minutes. Turn off heat and let cool slightly.
4. Grease a 9 x 13-inch (23 x 33-cm) baking pan or a springform pan. Divide dough into two equal balls. Place one ball on a piece of nonstick parchment paper or plastic wrap and cover with an additional piece of parchment paper or plastic wrap. With a rolling pin, roll dough into a thin rectangle or disc the size of your prepared pan. Repeat with second dough ball.
5. Place the first dough piece into the pan and press in firmly. Cut off excess dough around the edges.
6. Pour the apricot mixture into a blender or food processor and purée into a paste. Stir in the raisins.
7. Spread the apricot paste over the top of the dough in the pan.
8. Lay the second dough piece over the top of the apricot mixture. Flatten slightly. Push dough into the corners to seal the bars. Cut off excess dough around the edges if needed.
9. Brush the top of the bars with rice milk or apple juice. Prick the top of the pastry with a fork.
10. Bake for about 30 to 40 minutes, or until firm when tapped. Let cool completely. Cut into squares or bars.