Gluten-Free and Vegan Date and Apricot Bars
4 oz dates, pitted
4 oz unsulphured dried apricots
4 tbsp canola oil
1 oz brown sugar
3 oz rice flour
½ tsp vanilla essence
½ tsp baking powder
2 tbsp date syrup
½ cup unsweetened soy milk
Combine soy milk, rice flour, oil, vanilla, baking powder and sugar in a large mixing well and blend well until creamy. Add the apricots, date syrup and dates and toss gently. Cover the bowl with foil and refrigerate for about 30 minutes.
Meanwhile, preheat the oven to 400 degrees Fahrenheit and grease and flour a baking tray. Spread the mixture onto the tray and bake in the oven for about 7 – 10 minutes.
Remove from the oven, cool slightly and place onto a cooling rack. Allow to cool completely, then slice the date and apricot bars into squares.
Fantastic for lunchboxes!