Sara Matthews offers us a seasonal strawberry recipe
Strawberries are so delicious at the moment, try this recipe for the perfect snack
Makes 15 slices
300g of plain gluten free flour blend
100g of coconut sugar – if you do not have coconut sugar, golden caster sugar is a good replacement
2tbsp of gluten free oats
500g of strawberries, thickly sliced
3tbsp of maple syrup
50g of white (vegan) chocolate
Line a baking tin with parchment paper. I use a 18x28cm loose bottomed flan tin.
In a medium pan, add half the strawberries and the maple syrup and bring to a boil. Stir to break up the strawberries a little and to stop the fruit from burning. Simmer until the liquid becomes thick and jam like. Remove from the heat and set aside.
Pre-heat oven to 180°C.
In a food processor, add the ground almonds, flour and sugar, pulse to combine. Warm the nut butter either in a microwave or a pan. You just want it free flowing, not hot. This is to help combine the mixture. Add this to the blender and whizz until the mixture comes together. Depending on the nut butter, you may have to add another tbsp. The mixture should stick together when pressed between two fingers.
Reserve 100g of the mixture and set aside. Put the rest into the prepared baking tray spread out and press down firmly. You can use your fingers or the back of a spoon. The firmer you press and compact the mixture, the more stable the biscuit base for your finished slice. Once pressed firmly, spread over the jam mixture, then add the remaining sliced strawberries to cover the base.
With a fork, mix the remaining mixture with the oats to make a crumble topping. Sprinkle this over the strawberries.
Bake in the oven for 35-40 minutes until the crumble starts to brown and crisp. Remove from the oven and allow to cool. If using, melt the white chocolate in a microwave. Try 40 seconds to start with, then stir. If not quite melted, then only do 10 seconds at a time ( so as not to burn) until you are able to stir then drizzle over your shortbread crumble slice. Or, alternatively, place in a bowl on top of a pan of boiling water (do not let the water touch the bowl) until melted for drizzling.
Allow chocolate to set then slice and serve. Why not try this recipe with other fruit, it works great with apples too? Just add a handful of sultanas to the jam mix and a tsp of cinnamon to your biscuit dough.
This can be covered or placed in an airtight tin in the fridge for a couple days. This recipe is also suitable for freezing. Freeze the bars individually and just get out what you need, they don’t take long to defrost.