Apricot & Almond Slice Recipe
Rolled oats and ground almonds take the place of ordinary flour in this teabread, which makes a healthier snack at any time during the day.
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Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.
Your body wouldn’t function without fat. Fat is an essential part of a healthy balanced diet. It provides fat soluble vitamins and essential fatty acids. But as fat is a rich source of energy (calories), it can easily contribute to weight gain.
On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.
On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.
Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.
All cells and tissues contain protein, so it’s essential for growth, repair and good health. Protein from animal sources such as meat, fish, eggs and dairy products contain all the essential amino acids (the building blocks of protein) needed by the body. If you're vegetarian or vegan, you can get the protein you need through eating a variety of different plant sources such as pulses, nuts and cereals.
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- Preheat the oven to 180°C, gas mark 4.
- Grease a 450g loaf tin and line the base and long sides with a strip of greaseproof paper. Grease the paper.
- Put 50g of the oats in a food processor and blend until finely ground.
- Tip into a bowl. Blend half the flaked almonds until ground and add to the bowl with all but 2 tbsp of the remaining flaked almonds, the rolled oats, baking powder and 100g caster sugar.
- Mix the eggs with the stem ginger and 75ml cold water and add to the bowl with the chopped apricots. Mix well then turn into the tin and scatter with the reserved almonds.
- Bake for 30-35 minutes or until golden and just firm to the touch. Loosen the cake at the ends of the tin then lift out onto a wire rack. Sprinkle with the remaining sugar and leave to cool. Serve thinly sliced.
- Plump prunes or figs make good substitutes for the apricots. A teaspoon of ground ginger or mixed spice can be used instead of the stem ginger.