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).Â 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.
Donâ€™t worry if you donâ€™t have all the ingredients, I have listed some swaps that work equally as well.
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 saltÂ (optional)
1 Large heaped handful of raspberries (fresh or if frozen, defrost and omit the liquid)
2 Tsp raspberry conserve or jam
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.Â 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.Â 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.
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