YOU Gluten Free - - Bakes & Treats -

Oats are gluten-free, but may con­train traces of gluten due to the har­vest­ing process so check the pack­ag­ing to be sure it is ”clean“.

16 squares Prepa­ra­tion time: 10-15 min­utes Bak­ing time: 30-40 min­utes

500 ml (2 c) gluten-free oats 125 ml (½ c) brown sugar 5 ml (1 t) bak­ing pow­der 7 ml (1½ t) ground cin­na­mon 3 nec­tarines, sliced 125 ml (½ c) blue­ber­ries 375 ml (1½ c) milk 2 eggs pinch of salt 80 ml (¹⁄₃ c) but­ter, melted 100 g chopped al­monds 45 ml (3 T) brown sugar yo­ghurt and honey to serve (op­tional)

1 Pre­heat the oven to 190 °C and grease a 20 cm square bak­ing tin. 2 Mix to­gether the oats, sugar, bak­ing pow­der and cin­na­mon. Sprin­kle half the mix­ture in the tin and ar­range the sliced nec­tarines on top. 3 Scat­ter the blue­ber­ries over the nec­tarines and sprin­kle the re­main­ing oats mix­ture on top. 4 Whisk to­gether the milk, eggs, salt and but­ter. Pour over the oats and fruit and leave un­til ab­sorbed. Scat­ter the al­monds and sugar on top. Bake for 30-40 min­utes un­til done and golden brown. 5 Cut in squares and serve luke­warm with yo­ghurt and honey, if de­sired.

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