Recipe by Marie Martin-Wilson (Thrive Cafe, City Mission). Words + Photos: Ewan Sargeant.

Sometimes all it takes to find a little joy in the day is a cup of good coffee and a moreish slice. The Christchurch City Mission's Thrive Café offers this lovely pick-me-up moment every week day at the Hereford Street café. But there's even more joy happening here than it appears, because the café team are also a catering team and they offer fresh yummy food for all occasions. But wait there's more - the whole Thrive operation is a social enterprise, so all proceeds go toward running the City Mission’s services, which brings even more joy to those being helped. To find out more see www.thrivecatering.org.nz

Marie from Thrive says one of the best sellers is this mouthwatering Oat Apricot Caramel Slice which manages to look healthy while ticking all the sweet treat boxes.

Oat Apricot Caramel Slice
Ingredients:

I cup muesli
1 cup plain flour
½ cup whole meal flour
1 tsp baking powder
1 tsp baking soda
1 ½ cup rolled oats
1 cup brown sugar
¾ cups coconut
2 eggs
1 shot of espresso coffee (or 30ml of very strong coffee)
1½ tsp vanilla essence
125g melted butter
½ cup diced dried apricots
¼ cup pumpkin seeds

Caramel:

400g condensed milk
50g butter
2 Tbsp golden syrup
1 tsp vanilla essence

Method:

Make caramel first and let cool. Place butter and golden syrup with essence in pot and melt, add condensed milk and bring to boil until thick and caramel coloured. Let it cool.

Place all dry ingredients in bowl, mix the eggs, coffee, butter, essence and lastly add to dry. This will be a sticky mix. Press half mix into greased and lined tray, spread the caramel over the half mix and top with apricots and pumpkin seeds. Place the rest of the mix in clumps on the top making sure you cover most. Bake for 30-40 minutes in oven 160 degC or until golden brown.