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Ingredients
- 1 egg
- 10 g (1/4 oz/⅓ cup) sucralose (or raw sugar)
- 1 tbs canola oil
- 60 g (2¼ oz/½ cup) pecans, chopped
- 75 g (2½ oz/½ cup) dried apricots, chopped
- 50 g (1¾ oz/½ cup) desiccated coconut
- 50 g (1¾ oz/½ cup) rolled barley
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Line a large baking tray with baking paper.
2. Beat the egg, sucralose and oil together in a large bowl. Stir in the pecans, apricots, coconut and rolled barley. Mix until well combined.
3. Using 1 heaped tablespoon of the batter at a time, dollop mixture onto the tray. Bake for 10 minutes, or until lightly golden — watching carefully that they don't burn. Leave on the tray for 2–3 minutes, then transfer to a wire rack to cool completely.
