Apricot & Coconut Almond Tea Cakes_GF

-gluten free apricot and coconut tea cake, made specifically for the best of snackers-

i finally had a chance to make another recipe out of the gluten-free almond flour cookbook - i love this book btw. every saturday or sunday morning for the past month or so i pull out this little treasure trove and flip through it while my weekend pancakes are getting all heavenly and golden. every time i avow that i will make this or that. then get diverted by something else. but alas - i did it! i made these delicious little tea cakes. suppose i don't have to tell you that they really are perfect with a little cup of tea, but i will anyways - or i guess i already did. hmm.

these have no added sugar other than the natural sweetness of the apricots as well as the more subtle coconut and almonds. they are kinda perfect to me. these can be classified as those grand treats that aren't sweet but yet leave a sweetness in your mouth that satisfies any sweet tooth you have. like i said, pretty damned perfect.

the one note i have: make sure and use good quality, fresh dried apricots - make sure there's no funny business in the ingredients like sulphur dioxide which is rampant in dried fruits particularly apricots. not only does it diminishes vitamins in foods but will spur an asthma attack and possibly cause stomach problems in people lucky enough to be like me. i always stick to organic Turkish apricots, brown and all - yum!

if i've totally freaked you out about apricots (understandably) then i am sure you can substitute any dried fruit -- i would say fig. if you do let me know how it turns out.

APRICOT & COCONUT ALMOND TEA CAKES_GF

1c dried apricots

1c unsweetened shredded coconut

2c blanched almond flour

1/2 tsp salt

1/4 tsp baking soda

1 egg

1 tbs vanilla

*preheat oven to 350F, grease an 8x8 pan

*in a food processor chop the apricots and coconut to a crumbly mixture

*add in the almond flour, pulsing

*add in salt & baking soda, pulse a bit to combine

*add in the egg an vanilla, blend to combine

*empty out into the prepared pan and pat down to evenly distribute

*bake 20-25 minutes until golden

*let cook completely (about 30-45 minutes) before cutting

Mulberry and Apricot Granola

i loath store bought granola. its loaded with sugar and fat - not to mention that its been sitting in a plastic bag on a shelf for somewhere around 6 - 10 months. since i was sick a few weeks ago i've somehow lost my pancake breakfast abilities. so i am once again stumbling around my breakfast routine try to figure out what the next craze will be. so far i'm looking at yogurt and granola, an oldie but goodie.

again, i am attempting to clear out the pantry so this is what i got. i love mulberries - super high in vitamin C and very low in sugar, but you can add what you wish. i made some for josh and used mini chocolate chips instead of fruit (yeah you have to coat with chocolate to get him to nosh on anything remotely healthy) and it was a definite hit.

MULBERRY APRICOT GRANOLA

2c oatmeal

1/2c sliced almonds

1/2c chopped almonds

1c unsweetened shredded coconut

1/2c wheat (or oat) bran

1/2c agave nectar

1 1/2 tsp vanilla

1/4 tsp kosher salt

1 tbs coconut oil (melted if needed)

1 c dried mulberries

1/2c chopped turkish apricots

*combine oatmeal, almond and coconut - toast in 350F oven for 10-12 minutes.

*remove from oven and transfer to mixing bowl and turn oven down to 300F

*stir in wheat bran

*while still warm add in agave, vanilla, salt and oil. stir to combine

*spread on a shallow edged baking pan

*cook 25-30 minutes

*let cool completely then crush up as needed.

*toss in apricots and mulberries