Almond & Blueberry Slice
To Make: Preheat oven to 180C. Line a 20x24cm or similar tin with baking paper. Place oats in TMX bowl and blitz on Speed 7 for a few seconds until roughly ground. Set aside in spare bowl. Add 50g of margarine, 50g of sugar, vanilla, almond and almond milk in TMX bowl. Combine at Speed 1, 60C for one minute. Set aside in another bowl and allow to cool. Add ground oats, flour, corn flour, remaining sugar and remaining margarine in TMX bowl and combine at Speed 4 for a few seconds or until a soft dough is formed. Place dough in lined tin and spread out evenly. Bake pastry layer for 12 minutes and allow to cool a little. Spread jam evenly over the pastry layer and then cover with the almond mixture, ensuring the almonds are spread evenly. Bake for 25-30 minutes. If the almond mixture is bubbling then the topping is ready. Cool completely before cutting in to squares.
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Francis Bacon:
May 8th, 2012 at 9:27 pm
Thanks for sharing this recipe – you’re exactly right – with all of this holiday eating you need a couple of ‘safe’ recipes to keep the hunger at bay without drowning in sugar!
Nic@diningwithastud:
May 12th, 2012 at 11:03 am
I love the Beerenberg jams!
Monica:
May 12th, 2012 at 11:53 am
Very fruity :)
Monica:
May 12th, 2012 at 11:55 am
I like savouring the natural sweetness of ingredients sometimes too. Thanks for stopping in :)