This dish contains the following allergens: milk, Milk/Dairy
Cooking mode
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For the base and topping
200g
oats
100g
gluten-free flour
100g
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
80ml
milk of choice
For the filling
100g
fresh or frozen gooseberries
100g
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
For the base and topping
7oz
oats
3.5oz
gluten-free flour
3.5oz
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
2.8fl. oz
milk of choice
For the filling
3.5oz
fresh or frozen gooseberries
3.5oz
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
Utensils
Step 1
Place the base and topping ingredients together into your Ninja Kitchen food processor and pulse until you have a crumble/flapjack consistency.
Step 2
Tip ¾ of the mixture into a greased and lined 9x9in baking tin and press down well, making sure the base of the tin is covered.
Step 3
Meanwhile, place the gooseberries and apple in a pan with the lemon juice and sugar/sweetener and simmer for at least 10 minutes until softened then leave to cool a little. Mash up slightly so less chunky.
Step 4
Spread this over the base then crumble over the remaining base mixture. Bake at 180C for 25-30 minutes until golden and firm, then leave to cool in the tin. Cut into bars then enjoy!
Place the base and topping ingredients together into your Ninja Kitchen food processor and pulse until you have a crumble/flapjack consistency.
For the base and topping
200g
oats
100g
gluten-free flour
100g
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
80ml
milk of choice
For the filling
100g
fresh or frozen gooseberries
100g
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
For the base and topping
7oz
oats
3.5oz
gluten-free flour
3.5oz
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
2.8fl. oz
milk of choice
For the filling
3.5oz
fresh or frozen gooseberries
3.5oz
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
Step 2 of 4
Tip ¾ of the mixture into a greased and lined 9x9in baking tin and press down well, making sure the base of the tin is covered.
For the base and topping
200g
oats
100g
gluten-free flour
100g
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
80ml
milk of choice
For the filling
100g
fresh or frozen gooseberries
100g
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
For the base and topping
7oz
oats
3.5oz
gluten-free flour
3.5oz
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
2.8fl. oz
milk of choice
For the filling
3.5oz
fresh or frozen gooseberries
3.5oz
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
Step 3 of 4
Meanwhile, place the gooseberries and apple in a pan with the lemon juice and sugar/sweetener and simmer for at least 10 minutes until softened then leave to cool a little. Mash up slightly so less chunky.
For the base and topping
200g
oats
100g
gluten-free flour
100g
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
80ml
milk of choice
For the filling
100g
fresh or frozen gooseberries
100g
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
For the base and topping
7oz
oats
3.5oz
gluten-free flour
3.5oz
coconut sugar or sweetener
1 tsp
cinnamon
4 tbsp
coconut oil, melted
2 tbsp
almond butter
2.8fl. oz
milk of choice
For the filling
3.5oz
fresh or frozen gooseberries
3.5oz
apples, peeled, cored and sliced
1/2
Juice of lemon
3 tbsp
coconut sugar or sweetener
Step 4 of 4
Spread this over the base then crumble over the remaining base mixture. Bake at 180C for 25-30 minutes until golden and firm, then leave to cool in the tin. Cut into bars then enjoy!
