Banana & Al­mond Slice

Recipes+ - - Contents -

MAKES 24 pieces PREP 20 min­utes + cool­ing COOK 30 min­utes

COST 65¢ a piece

125g low-fat dairy-free mar­garine 2 ta­ble­spoons maple-flavoured syrup 2 eggs, at room tem­per­a­ture

2 over­ripe ba­nanas, mashed

1 car­rot, grated (about 1 cup)

½ cup tra­di­tional rolled oats

¼ cup al­mond meal (ground al­monds) ¾ cup whole­meal gluten-free

self-raising flour

2 tea­spoons ground cin­na­mon ½ tea­spoon bi­car­bon­ate of soda

1/3 cup freshly squeezed or­ange juice ½ cup flaked al­monds

Pre­heat oven to 180ºC/160ºC fan-forced. Lightly grease and line a 30cm x 20cm (base mea­sure­ment) slice pan with bak­ing pa­per.

Us­ing an elec­tric mixer, gen­tly beat mar­garine and maple-flavoured syrup to­gether in a bowl. Add eggs, one by one, beat­ing lightly after each ad­di­tion. Stir in banana, car­rot, oats and al­mond meal.

Sift flour, cin­na­mon and bi­car­bon­ate of soda to­gether. Fold into creamed mix­ture, al­ter­nately with or­ange juice, un­til com­bined. Pour into pan; level sur­face. Sprin­kle with al­monds.

Bake for 30 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Cool com­pletely in pan (slice will firm). Cut into squares to serve.

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