If you’ve got bramble bushes growing nearby, go pick some nice juicy blackberries and use them in this delicious, easy recipe! That’s exactly what my boys and I did, gardening gloves on and food bags at the ready. Using an oaty ‘dough’ base topped with the berries coupled with some fresh apricots, then topped with more of a crumble texture, these treats are sure to go down a storm with a cup of tea in the morning or afternoon – and juice for the little ones!
Ingredients:
For the base –
- 150g gluten-free flour
- 50g sweetener
- 2 tablespoons coconut oil, melted
- 2 tablespoons smooth nut butter
- 3-4 tablespoons milk of choice
- ½ teaspoon vanilla extract
For the filling –
- 150g fresh blackberries
- 3-4 apricots, sliced or cut into chunks
- 1 tablespoon cornflour
- 2 tablespoons sweetener
For the topping –
- 75g gluten-free flour
- 75g oats
- 2 tablespoons maple syrup
- 2 tablespoons nut butter
- 1 tablespoon melted coconut oil
Make them!
1) Mix together the flour, sweetener, oil, nut butter, milk and vanilla until combined then press into a lined and greased 9x9in baking tin to cover the base.
2) Toss the fruit in the cornflour and sweetener then spoon over the base to cover in a generous layer.
3) Mix together the flour, oats, syrup, butter and oil until combined into a flapjack mixture then scatter over the fruit.
4) Bake at 180C for 20-25 minutes until golden then leave to cool for 15 minutes. Cut into bars then cool completely. Then enjoy!
