by Lea Hogg
Vegan Oat, Chocolate and Coconut Slices [gluten free with no refined sugar] Photography CJ Baldacchino during a live tv show
For the bottom layer you will need:
2 cups oats
1/2 cup ground almonds
1/4 teaspoon cinnamon
a pinch of freshly ground nutmeg
vanilla
1 tablespoon linseed OR 1 tablespoon sesame seeds
3 tablespoons coconut oil
3 tablespoons agave OR maple syrup OR stevia
a pinch of salt
3 tablespoons water
For the middle layer:
400g dried prunes
5 tablespoons cocoa powder
1/2 cup coconut
vanilla
1 tablespoon chia seeds
2 tablespoon ground almonds
2 tablespoons maple syrup OR agave OR stevia
a pinchof salt
2 tablespoons water
Cooking Spray, [I used avocado oil]
For the top layer:
Coconut, as much as you fancy, more for a thicker layer
Coconut, as much as you fancy, more for a thicker layer
Preheat the oven to 160C.
Cover a square oven proof dish with baking paper. Spray with cooking spray.
Start by mixing the ingredients for the base and placing all the ingredients in a large bowl. Mix well until the mixture is uniform. Place the mixture into the ovenproof dish and use a wet spoon to push down the mixture and smooth down the surface.
For the middle layer, place all the ingredients in a food mixer and process until the mixture is very smooth. Place the prune and chocolate mixture on top of the oat layer and press down with a wet spoon ensuring that the surface is smooth.
For the top layer, scatter the coconut on the top and press down using a wet spoon making sure that the surface is smooth. For a thin layer use a few tablespoons and increase the amount of coconut for a thicker layer, according to your preferences.
Bake in a preheated oven for 15-20 minutes until the coconut layer becomes golden brown. Remove from the oven and allow it to cool down completely. On tv we cut this without refrigerating but for the best result cover and refrigerate for two hours or more then use a very sharp know to cut into large or small squares.
‘Another glorious Maltese summer is here to stay and with it comes an abundance of succulent and sweet summer fruits, slowly and naturally ripened by the Mediterranean sun making them so juicy and moist like no other greenhouse varieties. They may appear imperfect, uneven in shape and size, sometimes slightly bruised but bursting with flavor. After all beauty is not meant to be perfect and cloned.
For this recipe I use a mix of fresh, ripe apricots and dried apricots. This is one of the easiest things to bake with a soft flapjack base made with poached fresh and dried apricots. These are topped with fresh apricots and a crumble topping of ground almonds and coconut pulp.
You can use any berries or stone fruit for this recipe. Wash the apricots thoroughly and leave the skin on ‘
You will need:
For the bottom layer
250g ground almonds
250g oatmeal
120g soft dark brown sugar
4 tablespoons coconut oil
4 tablespoons coconut pulp
For the middle layer
500g fresh ripe apricots
a pinch of salt
1 vanilla pod
For the top layer
1 tablespoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons stevia
150g dried apricots
To brush the top: 1 tablespoon of coconut oil mixed with 1 tablespoon of agave plus 75g nuts [I used cashew flakes]
Prepare an ovenproof dish by lining it with baking paper. Spray it with cooking spray.
Remove the stone from the fresh apricots and cut into quarters with skin on. Place half of them together with the vanilla pod in a saucepan. Chop the dried apricots and add them to the saucepan. Immerse in just enough cold water and bring to boil on low to moderate heat. As soon as the mixture starts to boil, reduce the heat and allow to simmer for 5 to 10 minutes for all the fruits to soften up. Remove from the heat. Add the grated lemon zest.
Use a large bowl to place the ground almonds. Mix the oat meal with it and then pour the melted coconut oil and softened coconut pulp. Use your fingertips to rub in the coconut oil and pulp into the ground almond and oatmeal mixture. Add the soft brown sugar and mixed spice and vanilla seeds. Mix with a metal spoon so that the mixture looks like fine breadcrumbs.
Add two thirds of this mixture to the poached apricot mix and stir until it is has a smooth consistency. Pour the mixture into the prepared ovenproof dish and use a plastic spatula dipped in water to smooth the surface. If you have time cover the dish with cling film and place in the fridge for an hour. [At this stage, you can also leave the dish in the fridge overnight and carry on preparing the rest of the recipe the following day.]
Preheat the oven to 180C.
Assemble the remainder of the chopped fresh apricots on top of the base. Brush the surface of the fruit with the mix of agave and coconut oil. Scatter the rest of the crumble mix on the top. Do not press it down.
Bake in a preheated oven for 30 minutes then take out of the oven, brush again with the agave and coconut oil mixture and scatter the chopped nuts on top. Return to the oven for another 10 to 15 minutes.
Allow to cool and cut up into squares.
Serve warm with ice cream or cut up into squares for lunchboxes and picnics or simply instead of a cereal bar for breakfast or a snack
Store in the fridge for up to 3 days in the summer and 5 days in the winter. Freeze for up to a month although I do not like the thawed texture which becomes slightly soggy from freezing.
Making the most of this weather as we approach our mild winters Photo Benny Scerri
Trade Enquiries:
Fry Light Butter Flavour Cooking Spray and Mornflake Oatmeal via Rimus Group
Ground almonds, naturally dried apricots, dried fruit, spices and baking goods via Good Earth Distributors Ltd
Coconut Oil and coconut pulp via J Calleja Ltd
My fresh succulent apricots come from Big Fresh in Mosta
Lea’s Good Food Everyday is aired on Smash TV every day and you can also follow on facebook 🙂 Photography by CJ Baldacchino during an unedited live tv show cooking in real time.
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this sounds wonderful –
thank you, a very easy recipe. Hope you are keeping well 🙂
Looks delicious, thanks for sharing 😄
Thank you 🙂