Sticky, sweet, comforting apricot jam bars made gluten-free. Perfect takeaway snack, or sweet breakfast bar. No dairy or refined sugar, nut-free options.
*You can make this recipe nut-free by substituting another cup unsweetened shredded coconut for the sliced almonds (though they do add a nice flavor and texture, so if you're not almond-free I recommend keeping them in).
**I actually ran out of maple syrup while making these, so used 1 tbsp maple syrup + 6 tbsp date syrup. To keep the ingredients simpler, I say go with just maple syrup (which is what I recommended in the recipe) and use a bit less (hence the recommendation for only 6 tbsp maple syrup even though I technically used 7 tbsp sweetener. You could probably use even less if you like things less sweet).
***If you're going for a nut-free version, you can just skip the sliced almonds. Or you can add a bit of coconut at the very end of the baking process and bake with the coconut on for just a few minutes until it gets toasty. It tends to burn very easily though, so keep an eye out.