Apricot and Almond Slice by Dr Sue Shepherd

Dietary Guidelines: , , , , , ,

Print Friendly, PDF & Email


Makes 20


  • 1 cup (150 g) dried apricots, finely chopped
  • ¼ cup (60 ml) pineapple juice
  • 80 g light margarine, melted
  • ½ cup firmly packed brown sugar (or ‘spoon for spoon’ sugar replacer)
  • 4 egg whites
  • 2 teaspoons vanilla essence
  • ¼ cup (45 g) brown rice flour
  • ¼ cup (40 g) potato flour
  • ¼ cup (40 g) gluten-free cornflour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon xanthan gum
  • 2 cups (25 g) unsalted air-popped corn kernels (popcorn)
  • ½ cup (60 g) finely chopped rice bran sticks
  • 90 g slivered almonds, toasted


  1. Preheat oven to 180°C/160°C fan-forced. Grease and line a square 20 cm baking tin.
  2. Into a small saucepan, place the apricots and pineapple juice and heat over medium to high, stirring regularly until apricots have absorbed the juice. Set aside for 10 minutes to cool.
  3. In a small bowl, combine the margarine, sugar (or replacer), eggs and vanilla, and stir until well combined. Into a large bowl, sift flours, baking powder, bicarbonate of soda and xanthan gum. Add the popcorn, rice bran, almonds and cooled apricots, and stir to combine. Add the egg mixture, and stir until well combined. Spoon the mixture into the baking tin and smooth over the surface.
  4. Place the tin in the oven and cook until the slice is golden brown and surface is just firm, about 30–35 minutes. Remove from the oven and set aside to cool to room temperature. Cut slice into 20 pieces.


Kids & Teens: Special Occasion Food


Nutritional Analysis

Per serve, using sugar: energy 505 kJ (120 Cal), protein 2.7 g, fat 5.1 g, saturated fat 0.6 g,carbohydrate 15.6 g, sugars 8.8 g, fibre 2.1 g, sodium 27.9 mg, GI low

Per serve, using sugar replacer: energy 430 kJ (102 Cal), protein 2.7 g, fat 5.1 g, saturated fat 0.6 g, carbohydrate 10.9 g, sugars 3.6 g, fibre 2.1 g, sodium 28 mg, GI low

WGF DiabetesRecipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Diabetes and the Gluten-Free Diet




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.