These Apricot, Date and Walnut Slices are a gluten-free and high protein winner! The slices have a delicious sweet sticky middle layer of dates and apricots, while the outsides of the slices are made from walnuts, oats and chia seeds, giving a lovely crunch and crumble. They're perfect for snacking, an after-lunch treat or a beautiful decadent homemade gift for someone special.
🍴Ingredients
These Apricot, Date and Walnut Slices are so easy, as they have 3 layers (with the top and bottom being the same). The main ingredients I want to mention are:
Dried Dates and Apricots - these form the middle section of these amazing slices. I actually used to make them just with dates, but didn't have enough one day and used some apricots I had lying around. Essentially, you could use any dried fruit you like here e.g. sultanas, raisins, prunes, pineapple…. Oooooh I’m giving myself ideas now!!!
Oats - this is one of the main components of the top and bottom of these delicious darte and apricot slices. To keep this recipe truly gluten-free, use gluten-free oats. Or other flaked grains will also work great, like buckwheat flakes (affiliate link) or quinoa flakes (affiliate link).
Walnuts - these contrast really well with the dates and apricots, and I love the crunchy texture they give to the slices! Of course you can use other nuts like pecans or brazil nuts!
Buckwheat flour - this is a great gluten-free flour that's really versatile. It's a main ingredient for the top and bottom layers. It's also fantastic to make gluten-free pancakes, like these Tahini Buckwheat Pancakes with White Chocolate Sauce.
Chia seeds or linseed/flaxseed - it's a mix of the chia seeds or flaxseed/linseed (affiliate link) that acts as a binder (they're a great egg substitute), as well as the oil. Chia seeds (affiliate link) are great for adding extra protein (so they're very filling). We have a whole post on vegan protein and high protein recipes which you may love.
Linseed/flaxseed will work ok if you don’t have chia seeds, but it won’t quite have the same crunch and density. I experimented using chia seeds so it didn’t just rely on fat to hold it together. The chia seeds also add extra crunch and extra protein.
We have some great information on vegan egg substitutes you can check out, as well as yummy vegan egg breakfast recipes.
👩🏽🍳How To
Below are handy how-to images of how to make the Date and Apricot Slices. In summary, what you do is:
👩🏽🍳 Make the middle layer by combining the dates, apricots, lemon rind and water. Gently cook until it goes soft and squishy.
👩🏽🍳 Make the top and bottom layers by first making the chia/flaxseed egg (by combining the milled flaxseed/chia and water). Combine the rest of the ingredients with the chia/flaxseed egg.
👩🏽🍳 Then layer up your date and apricot slices! See images below for how to do this.
❓FAQs
Absolutely! You could make it with seeds instead of nuts. Or leave out nuts and seeds altogether and add an extra 6 tablespoon of flour.
Vegetable oil works really well for this recipe, and it's already at the consistency you want it (i.e. a liquid). However, you can melt vegan butter, vegan margarine or coconut oil for the same result. You can buy deodorised / mild tasting coconut oil (affiliate link), if you want to avoid that coconut flavour.
Yes. Buckwheat flour is a versatile gluten-free flour, but if you only have regular plain flour, that works great. It just wont't be gluten-free. Wholemeal plain flour is also great.
Yes. They freeze really well. Slice them up and put in an airtight container!
🥣Similar Recipes
If this recipe looks delicious to you, you may also love:
Vanessa’s Fab Choc Pecan Pie Slice
Nut Butter, Chocolate & Blueberry Blondies
These Date, Apricot and Walnut slices are brilliant for dessert or a high protein snack. They look very decadent all piled up in slices, so they make the perfect gift for any occasion, or for entertaining!
If you liked this recipe, please rate and comment below. This really helps others discover and try our yummy food. Thank you 🙂
📖 Recipe
Apricot, Date and Walnut Slices
Equipment
Ingredients
- 210 g dried dates, chopped ((1 ¼ cups))
- 210 g dried apricots, chopped ((1 cup))
- 8 tablespoon water
- Rind of 1 unwaxed lemon
- 275 g Buckwheat flour ((regular flour works fine if you don't need gluten free) (2 ¼ cups))
- 110 g walnuts, chopped ((1 cup))
- 130 g porridge oats ((use gluten free if required) (1 ⅔ cups))
- 85 g raw brown sugar / coconut palm sugar ((⅓ cup))
- 60 g chia seeds ((milled then mixed with 125ml / ½ cup water) (⅓ cup + 1 tablespoon of water) )
- 240 ml vegetable oil ((1 cup))
Instructions
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease a brownie tin or baking tray with a little oil (you don’t need to line it with any baking parchment).
- Place the dates, apricots, water and lemon rind in a pan, and place on a medium heat. Heat for around 10 minutes, stirring continuously, or until the fruit has melted into a sort of paste (but with a few chunks of fruit). Once done, set aside.
- In a separate bowl mix together the flour, walnuts, sugar and oats. Then add the chia seeds with water and the oil. Mix well.
- Place half of the mixture in the baking tray and spread evenly as a first layer. Press it down with your hands so it is nice and compact.
- Take the date and apricot paste and place spread all of it across the first layer. It's much easier to take small teaspoons of the dates and apricots and dot them all over the first layer. Then gently start to spread them out until there is an almost even layer of the fruit paste.
- Then take the other half of the walnut, oat and flour mix and spread it across the fruit paste layer. Press it down with your hands again so it is nice and compact.
- Bake for 20 minutes, or until the top has browned a little.
- Once baked, leave to cool completely. If you slice and take it out when warm it will crumble a lot.
- Once cool, cut into slices in the tin, then remove slices from the tin. A good palate knife / fish slice will be helpful for getting them out. Then enjoy!
Nick says
These are brilliant. Texture and taste. Amazing.
Vanessa Sturman says
Thanks Nick. So glad you like them!