Wheat Free Almond and Apricot Crunchy Bar

Wheat Free Almond and Apricot Crunchy Bar

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Servings: 4
Calories: 728


  • 4 floz oil
  • 3 oz Muscovado sugar
  • 1 egg free-range if possible
  • 4 oz wholemeal rye or barley flour
  • 4 oz mixed rye oat and barley flakes
  • 4 oz chopped almonds
  • 6 oz chopped dried apricots


  • Cream the oil and sugar. Add the egg and beat well.
  • Mix in the flour and the flakes and then add the chopped almonds and apricots.
  • Put the mixture into a flat rectangular buttered baking tin and bake at 375°F ( 190°C) gas mark 5 for about 30 minutes.
  • Mark into pieces while still warm and allow to cool before removing from tin.
Calories: 728 kcal
Carbohydrates: 72 g
Protein: 15 g
Fat: 46g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 23 mg
Potassium: 448 mg
Fiber: 13 g
Sugar: 26 g
Vitamin A: 882 IU
Vitamin C: 4 mg
Calcium: 114 mg
Iron: 4 mg
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