This dish contains the following allergens: Tree Nuts
Cooking mode
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For the base
100g
oats
50g
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
150g
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
For the base
3.5oz
oats
1.75oz
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
5.25oz
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
Utensils
Step 1
Preheat the oven to 180C and grease and line a 9x9in baking tin with greaseproof paper.
Step 2
Place the base ingredients into your Ninja Kitchen food processor and pulse well for a minute or two until you have a rough shortbread mixture. Tip this into the tin and press down with your hands to flatten in an even layer.
Step 3
Spread out the mincemeat all across the base to cover in an even layer.
Step 4
Mix together the topping ingredients then sprinkle over the top. Bake for 20-25 minutes until golden and firmed up. Leave to cool before cutting into 9-12 pieces. Enjoy!
Preheat the oven to 180C and grease and line a 9x9in baking tin with greaseproof paper.
For the base
100g
oats
50g
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
150g
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
For the base
3.5oz
oats
1.75oz
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
5.25oz
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
Step 2 of 4
Place the base ingredients into your Ninja Kitchen food processor and pulse well for a minute or two until you have a rough shortbread mixture. Tip this into the tin and press down with your hands to flatten in an even layer.
For the base
100g
oats
50g
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
150g
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
For the base
3.5oz
oats
1.75oz
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
5.25oz
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
Step 3 of 4
Spread out the mincemeat all across the base to cover in an even layer.
For the base
100g
oats
50g
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
150g
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
For the base
3.5oz
oats
1.75oz
ground almonds
1 tsp
cinnamon or mixed spice
3 tbsp
melted coconut oil
2 tbsp
almond or cashew butter
4 tbsp
maple syrup
2-3 tbsp
almond milk
For the filling
5.25oz
mincemeat from a jar
For the topping
4 tbsp
rolled oats
4 tbsp
flaked almonds
2 tbsp
melted coconut oil
2 tbsp
coconut sugar
2 tbsp
maple syrup
½ tsp
cinnamon or mixed spice
Step 4 of 4
Mix together the topping ingredients then sprinkle over the top. Bake for 20-25 minutes until golden and firmed up. Leave to cool before cutting into 9-12 pieces. Enjoy!
