I have a secret.
Well, not a secret exactly, but something I haven’t told you. Something I have been keeping quiet about. Tomorrow, I am going to Hong Kong. For a week. Without my children! I am nervous and excited, but maybe just a little bit more excited.
The reason I have been so quiet about this amazing, once in a lifetime trip is because I couldn’t quite believe it was really going to happen. But we’re checked in. Phew.
My great friend, who is also a mum and I are going to stay with my mum for a whole week where we intend to climb the steps to the Buddha, eat dinner at The Spicy Crab where they give you toilet paper for a serviette and drink cocktails in high rise bars overlooking the magnificent city.
I haven’t got around to packing yet but I have made a few snacks to take with us. I know, I know…but we have no children! Well, my friend and I need to be fed regularly to be happy and I’m not going to rely on plane fare! I have roasted almonds, apples from our tree, raw chocolate bliss balls and these delicious Apricot bars. and if they want to give us a gin and tonic when we get on the plane…we won’t say no.
Apricot, Almond and Oat Slice
This recipe is from Jude Blereau’s book Wholefood for the family…a really wonderful book which I think should be on every family’s kitchen shelf. I have substituted almonds for the walnuts that Jude recommends in the book.
Makes 16 pieces
1 1/2 cups organic dried apricots, roughly chopped
1 teaspoons of lemon juice
1 cup plain spelt flour
1 cup of rolled oats
1/2 tsp cinnamon
1/4 tsp baking powder
1/3 cup rapadura sugar
80g unsalted butter melted, maybe you could use coconut oil?
1 tsp natural vanilla extract
small handful of almonds finely chopped
- put apricots in a small saucepan with 1 cup of water and bring to the boil. Remove from the heat, add 1 tsp of lemon juice and allow to cool.
What to do:
- pre heat oven to 180C and line a 20cm square tin.
- put flour, oats, cinnamon, baking powder and sugar in a bowl and mix well. Add the butter and vanilla essence and mix again.
- spread 2/3 of this mixture over the base of the tin pressing down with your fingers.
- Spread the apricot mixture over the base – you might need to mash it a bit with a fork to mix the water in.
- add almonds to remaining crumble mixture and top your slice evenly with it.
-Bake for about 20 minutes. Cool in the tin before slicing into 16 pieces or less if you prefer bigger bars. Store in an airtight container in the fridge.
Have you ever travelled overseas without your children? It’s a really big deal for a mum! Why don’t you come with me! Follow me on instagram (@mamacino) if you want to see the real Hong Kong!