Apricot and Quinoa Slice

2 cups dried apricots                                

1 cup cashews  –  roughly chopped

1 cup slivered almonds                                                                                                                      

1 cup quinoa

1 cup pepitas

4 tablespoons honey

 Preheat oven to 190 degrees.

Grease and line 2 slice trays 29 cm x 18 cm

Line a large baking  tray with baking paper.  

Place quinoa, slivered almonds, pepitas and cashews on tray and bake for approximately 10 minutes.

Transfer to a large bowl and cool.

Place apricots, honey and 6 tablespoons water into a blender.  

Blend until smooth.

Add apricot mixture to the nut mixture. 

Press into the 2 tins.   Bake for about 35 minutes. 

Remove from oven and leave to cool in the tin.

Remove from tin and cut into squares or bars.  

Store in an airtight container in the fridge.