I love fruit and oats…it’s a lovely combo and these make a nice change from Date Squares in our house. It’s easy to make these gluten free by using gluten free flour and adding in ½ tsp of Xanthan Gum to the mix.
Free From: Dairy, Egg, Soya, Nuts
Preheat oven to 400ºF, 200ºC
½ cup Flora Dairy Free
¼ Vegetable Shortening such as Trex
1 cup soft brown sugar
1 ¾ cup plain flour
1 tsp salt
½ tsp baking soda
1 ½ cups oats
300 g Blackberries
400 g Strawberries
¼ granulated sugar
1 tbsp lemon juice
3 tbsp corn flour
Grease a cake tin and set to one side.
Make the filling by adding the fruit, corn flour, sugar and lemon together in a heavy bottomed pot and simmer on a low heat for about 20 minutes.
The fruit will reduce and you’ll have a lovely, slightly lumpy, jam. Put to one side to cool while you make the rest of the recipe.
For the Oat mixture:
Cream the margarine, shortening and sugar together until well combined.
Mix in the dry ingredients - flour, salt, baking soda and oats until well combined.
Press half the mixture into the bottom on the pan.
Top with the fruit mixture.
Crumble the rest of the oat mixture on top and press lightly down.
Bake for 25 minutes or until light brown. Cut into squares while warm.
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