This Banana, Oat and Dried Fruit Slice is low gluten and dairy free
Makes 16 slices
This is a delicious, not-too-sweet treat. It’s gorgeously chewy with lots of moist fruit in it, so make sure to store it in a cool place or in the fridge when the weather is hot.
- 1 cup finely chopped dried fruit, including dried figs, apricots and raisins
- 150 g (5 1/2oz , 1 1/2 cups) rolled oats
- 130 g (4 3/4 oz, 1 cup) white spelt flour
- 45 g (1 3/4 oz, 1 1/2 cup) desiccated coconut
- 1/4 teaspoon baking powder
- 350 g (12 oz) bananas (about 2), roughly mashed
- 125 g (4 1/2 oz) unsalted butter, melted, plus extra for greasing
- 1 teaspoon natural vanilla extract
- 60 ml 2 fl oz /1/4 cup) rice syrup
- 60 ml (2 fl oz /1/4 cup) maple syrup
- Preheat the oven to 180°C (350°F/Gas 4).
Lightly grease a 20 cm (8 inch) square slice tin and line with baking paper.
Place the dried fruit in a small saucepan with 60 ml (2 fl oz/1/4 cup) of water. over and bring to a gentle boil over low—medium heat. Cook for 1 minute, then remove from the heat and allow to stand for 10 minutes, stirring the fruit occasionally to ensure it is plump and all the water has been absorbed.
Spread the oats on a baking tray and bake for 5 minutes. Remove from the oven and immediately tip into a bowl to stop the cooking process.
Add the flour, coconut and baking powder and whisk through to combine. Place the banana, butter, vanilla and syrups in a large bowl, add the dried fruit and combine.
Add to the dry ingredients and combine well—you may need to use your hands to press the mixture together. Spoon into the tin, spreading evenly. Bake for 40 minutes or until golden, turning the tin around halfway through cooking. Cool in the tin before slicing.
The slice will keep for 3-4 days in an airtight container.
Enjoy, these are moreish especially when they are still warm.