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Categories:
rolled oats flour brown sugar almonds baking powder sunflower coconut milk golden syrup bananas vanilla
Viewed: 43 - Published at: 9 years agoIngredients
- 150 grams gluten-free rolled oats
- 90 grams gluten-free / plain flour
- 70 grams soft brown sugar
- 50 grams flaked almonds
- 50 grams dried apricots, chopped
- 1 tsp baking powder
- 125 grams sunflower spread / butter, melted
- 60 ml coconut milk
- 3 tbsp golden syrup (recipe link below)
- 2 medium-ripe bananas, skin just lightly speckled brown, mashed
- 2 tsp vanilla extract
Method
- Preheat the oven to gas 4 / 180C / 350F and line an 8" square tin with parchment paper
- Mix the dry ingredients together in a bowl then stir in the melted spread, milk, syrup, bananas and vanilla
- Spoon into the tin and smooth over the surface
- Bake for 25 minutes until golden and firm to touch
- Let stand in the tin for 10 minutes, then cut into squares and leave to fully cool still in the tin
- Store in an airtight container for up to 5 days - if they last that long!
