Apricot, Date and Coconut Slice

Easy, tasty and pretty healthy as far as cakes go! Makes approx. 12 slices, but it of course depends on the size you choose. Little squares are nice too, and you get about 25.

1. 1

   Preheat oven to 180 degrees C. Line a baking tin (approx. 25cm X 25cm) with foil.
   To make the filling, roughly chop the apricots and dates, then put them in a small saucepan and add the water. Bring to the boil, reduce the heat to low and simmer for about 5 minutes, stirring now and then, until the fruit has softened and the water has mostly been absorbed. Add the 40 g coconut, stir well and leave to cool a little while you make the pastry.
   Melt the butter in a saucepan or microwave. Put the oats, 130 g flour (I sift and then add in the bran) and sugar in a mixing bowl and make a well in the centre. Add the butter and about 50 ml water and mix with a knife, then bring together into a dough with your hands. If needed, add a little more water, or more flour, depending on if it seems too dry or too wet. Press half the pastry into the prepared tin using your hands. Press down well, into a thin layer to cover the whole of the base of the tin. Spread the fruit filling over the base. Roll out the remaining dough in sections (or press flat individual sections with your hands) and place in pieces on top of the filling. Don’t worry about small gaps.
   Bake for 25 to 30 minutes or until golden brown. Cool in the tin then lift out, remove the foil and cut into rectangles / squares. Serve as they are, dust with a little icing sugar, or sprinkle with toasted desiccated coconut.