Apricot and Almond Traybake

  • Servings: 15
  • Difficulty: easy
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Probably not the neatest looking bake, but these dairy free bars are packed with yumminess.  Sweet without being sickly, these are a tasty treat for any time during the day. And dead easy to make.

DSC05141 Thur 25th Jan - Apricot & Almond Squares

Credit: Taken from “101 Cakes and Bakes” (BBC books) with a few minor changes
Nutritional information: Per bar 145 calories, 4g protein, 19g carbohydrate, 6g saturated fat 1g, fibre 2g, added sugar 3g, salt 0.13g 


  • 100g/4 oz whole blanched almonds
  • 250g/9oz dried apricots
  • 85g/3oz porridge oats
  • 85g/3oz plain flour
  • 1 tspn baking powder
  • 250ml/9fl oz apple sauce
  • 2 tbsp vegetable oil or similar
  • 1 egg, beaten
  • 2 tbsp apricot jam


  1. Pre-heat the oven to 180° C (Fan oven 160°)/Gas 4. Grease and line the base of an 18cm/7″ square tin
  2. Roughly chop the almonds into largish pieces and finely chop the apricots
  3. Put all the dry ingredients into a large bowl and mix thoroughly. 
  4. In a separate bowl mix together the apple sauce, oil and egg. Add this mixture to the dry ingredients. Mix well.
  5. Pour the combined mixture into the prepared tin, level the surface and bake for around 40 minutes.
  6. Allow to cool in the tin for a few minutes, then loosen the sides and turn out onto a wire rack
  7. Warm the apricot jam then brush it over the bars
  8. Cut into 15 slices