Makes approx 24 squares
Ingredients:
350g plain flour
300g porridge oats
150g brown sugar
150g caster sugar
50g ground almonds
1/2 tsp bicarb of soda
1 small banana (mashed)
2 tsp vanilla extract
250g dairy free butter
1 tsp almond extract (optional- but gooood)
350g raspberry jam
300g frozen raspberries
a handful of flaked almonds
For the crumble topping:
50g plain flour
50g porridge oats
Method
Line a tin (33 x 23cm) with greaseproof paper and preheat your oven to 180°c
In a large bowl mix together the flour, oats, brown sugar, caster, ground almonds and bicarb. Add in the mashed banana, vanilla, butter and almond extract (if using) and mix together using your hands or a spoon. Set aside about 350g of the dough for the crumble topping and then spread the rest of the mixture evenly into the prepared tin, spread the jam and the raspberries over the top of this dough.
To make the crumble topping mix the reserved dough with the extra flour and oats and work until you have a crumbly texture (bake this for about 15 minutes, regularly checking to break it apart with a fork to make it more crumbly) once it has started to go slightly golden take it out and sprinkle it on top of the the fruit layer and top with flaked almonds.
Bake for about 25 minutes, once removed from the oven set it on a wire rack whilst still in the tin to cool completely. Once cooled slice into individual portions.
Recipe slightly adapted from MS Cupcake, the holy grail of vegan baking.
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