I made this recipe up as I love the taste of a Bakewell Tart but find them too sweet. I am also conscious that I need to feed my body with as much goodness as possible so I try to avoid empty calories where I can or want to. It’s also great to have something healthy to hand either for a quick breakfast, healthy snack or desert (I have a sweet tooth so I always crave something sweet at the end of a meal).  They are loaded with good things for your body and are really good for your digestive system too, due to the linseeds, oats and natural fibre.

Don’t worry if you don’t have all the ingredients, I have listed some swaps that work equally as well.

Ingredients

200g Oats
2 Tbsp Vegan Spread/Butter/Flora/Oil
1 Tbsp almond butter
60g Ground almonds
1 Tbsp golden linseed
1 Tbsp milled linseed (optional)
1 Tbsp sultanas
2 Tbsp honey (or any sweetener of your choice that works to bind it all together)
1 or 2 Tsp almond essence
60g Chopped almonds (optional)
Pinch of salt (optional)
1 Large heaped handful of raspberries (fresh or if frozen, defrost and omit the liquid)
2 Tsp raspberry conserve or jam

Method

Pre-heat oven to 160 degrees Celsius. Simply mix all the ingredients together except the raspberries and jam/conserve. Divide the mixture in half place and place half onto greaseproof paper or baking parchment on a baking try or in a medium size dish.  Press down and level with a fork to make a base.

Press the raspberries over the base then spread the jam or conserve over the raspberries.  Then spread the rest of the oat mixture over the top. Press down gently with a fork.

Bake in the oven for around 20 minutes or until lightly golden. Cut them into any size pieces you like.

Swaps

Oats – use Musli instead
Vegan spread – use any oil/ marg/butter/fat of your choice (just choose something that does not have a strong flavour).
Sultanas – omit as not necessary or could use chopped dates or raisins.
Ground almonds – chopped whole almonds

ENJOY!!!