Photo: Ernest Porzi
Phil Vickery's macaroon bars recipe
15 ingredients
20 min + 40 min
16 people
openrecipes
Phil Vickery bakes a gluten free picnic treat!
Estimated Nutrition (whole recipe, rough)
1057
Calories
25g
Protein
33g
Fat
162g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225 semi-dried apricots, roughly chopped - For the filling
- g Lemon juice - For the filling
- 1 Medium eggs at room temperature - For the filling
- tbsp Vanilla extract - For the filling
- 2 Demerara sugar - For the filling
- 1 Rice flour - For the filling
- tsp Baking powder - For the filling
- 125 Ground almonds - For the filling
- g Demerara sugar and flaked almonds -for sprinkling
- 25 Vegetable oil, for oiling - For the base
- g Rice flour - For the base
- 0.5 Golden caster sugar - For the base
- tsp Light muscovado sugar - For the base
- 50 Unsalted butter, cubed - For the base
- g Apricot jam - For the base
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes