Apricot Oat Slices

Soft, chewy bars, packed with fruit and ginger make this a tasty low carb diet recipe.

• 250g dried apricots, cut into quarters
• 1 1/2 cups orange juice
• Grated zest of 1/2 orange
• 1/3 cup crystallised ginger, roughly chopped
• 2 cups rolled oats
• 2 tablespoons light brown sugar
• 1 tablespoon sunflower seeds

1. Place the apricots in a pan with the orange juice and zest and bring to the boil. Reduce the heat and simmer; uncovered and stirring occasionally, for 25-30 minutes until the liquid is absorbed. Puree in a food processor or with a hand-held mixer.
2. Meanwhile heat the oven to 350 degrees F. Line the base of a 22 cm round cake tin with nonstick baking paper.
3. Stir the crystallised ginger, rolled oats, sugar and sunflower seeds into the apricot puree and mix well, then tip into the tin and spread out evenly.
4. Bake for 30-35 minutes until firm and golden brown. Cool slightly, cut into wedges then leave to cool completely in the tin. Peel off the paper before serving.