Had enough of porridge? This tasty bake will fit the bill. Recipe and image by Lisa Roukin
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6 – 8
30 mins prep, 40 mins cooking time
300 g whole rolled oats (gluten-free if required)
6 tbsp agave, maple, or rice malt syrup
2 “flax eggs” plus 6 tbsp plant-based milk to hydrate
360 ml nut, seed or rice milk
2 Pink Lady apples, grated (skin on)
1 tsp baking powder
2 tsp vanilla bean paste or the seeds from 2 vanilla pods
1 – 1 ½ tsp ground cinnamon
2 – 4 pinches sea salt or pink Himalayan salt
160 g fresh or frozen blueberries (60 g for inside the mix, 100 g to sprinkle on top)
50g pecans halves, broken in half
Preheat the oven to 200°C (180°C fan-assisted). Line a 23cm x 23cm square baking tray with parchment paper.
In a small mixing bowl add 2 tbsp milled flaxseed together with 6 tbsp milk stir and let sit for 15 minutes.
Combine the oats, grated apple, syrup, plant milk, vanilla bean paste/seeds, baking powder, cinnamon and sea salt in a large mixing bowl and mix well.
Fold in the “flax egg” along with 60 g of blueberries until thoroughly combined.
Pour the mixture into the prepared tin, top with the remaining 100 g of blueberries and then scatter over the pecan pieces.
Using the back of a spoon, gently press the blueberries and pecans into the mixture until they are firmly fixed but not too sunken.
Bake for 35 minutes then remove and, using the tip of a sharp knife, gently pierce the blueberries (if they haven’t already burst) and press lightly with the blade of the knife to release the juices — take care, you don’t want the hot blueberry juice on your skin – or on your walls!).
Return to the oven for a further 5 minutes until golden brown and mottled with purple where the blueberry juice has soaked in.
Serve straight immediately with vegan yogurt, extra berries and banana, nut or seed butter and, if you want some extra sweetness, drizzle with a little more syrup.