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This slice is a delicious combination of sweet and tart, soft and crunchy. The base and crumble are made from a nutritious blend of traditional rolled oats and wholemeal flour while the filling is filled with the sweet goodness of blueberries and Nourishing Bubs Apple Puree. This recipe is nut free making it a perfect lunchbox addition but is equally great as a snack for toddlers aged 1+.
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1 1/2 cup traditional rolled oats
1 1/2 cups wholemeal flour
2/3 cup coconut oil
1/2 cup maple syrup
Pinch of Salt
2 tsp cinnamon
1 cup desiccated coconut
2 cups Frozen Blueberries (or Raspberries)
8 x 25g cubes Nourishing Bubs Apple Puree (Pear, Plum or combination also suitable)
2 tsp vanilla extract
Preheat oven to 180°C. Grease and line a 18cm x 28cm slab tine with baking paper.
For base, combine all dry ingredients in a bowl and mix to combine. Place maple syrup and coconut oil in a small saucepan and heat until coconut oil is melted and mixture is warm. Add to dry ingredients and mix to combine. Press 2 cups of mixture into base of lined baking tray. Push down firmly so it is really compact (otherwise it will crumble). Place remaining mixture into refrigerator.
Bake base for 10 minutes. Remove from oven.
While base is cooking prepare the filling. Place berries, Nourishing Bubs cubes and vanilla in a saucepan over medium heat with 2 tablespoons water. Bring to the boil then reduce heat to low and allow to simmer for 10-15 minutes or until mixture thickens. Stir occasionally. Remove from heat.
Pour filling mixture over slice base. Using a fork, break apart remaining base/crumble mixture, sprinkle evenly over filling. Bake for 20 minutes or until golden and filling is bubbling. Allow to cool in tin. Remove and cut into 16 rectangles. Store in refrigerator for up to 5 days.
Suitable from 1 year.
Coconut oil can be substituted with butter but will no longer be vegan, unless vegan butter is used.