At first glance this would not appear to be the most earth shattering of blog posts. But for us, this was a recipe that marks a milestone for Noah. And since my main aim was to create bakes for children with Coeliac Disease, as I couldn’t find anything for him, this is certainly a bake that was a quick win. Should he be able to tolerate it…
After 2 years worth of ‘clear’ results from the dietician, she suggested we try to wean him onto gluten-free oats. Now I realise not everyone can eat or try oats, but this has bought success and Noah is able to safely digest these, without effects. This now allows us to expand Noah’s’ diet and at 4, that can only be a good thing for him 😀😀
Preheat the oven to Gas 3, lightly grease a baking tray (28 x 20cm)
1/2 teaspoon Neilsen-Massey Vanilla extract
4oz Soft Brown Butter
1 Tablespoon Syrup
8oz Gluten Free Oats – I used Waitrose Free From
1oz Ground Almonds
1oz Desiccated Coconuts
It’s not exactly rocket science, and it’s certainly a recipe for everyone. Most importantly, children 😀
In a large saucepan (it will need to hold all of the ingredients), over a moderate heat on the hob, melt the butter with the vanilla extract, the syrup and the sugar. You need to make sure the sugar has dissolved, but take care not to burn it!
Then simply remove from the heat and stir in thoroughly the remaining ingredients so that they are completely covered in the butter and sugar mix.
Pour this into your prepared tin and press down the mix. You’ll need to make sure the mix is pressed down well, (I,used the back of a tablespoon) otherwise the finished bake will fall apart when it’s finished. Ensure you get right into the corners!
Bake in oven, on the middle shelf for approx 18 mins, it might look a little ‘wobbly’ in the middle but it will firm up as it cools.
Leave to cool and slice up and enjoy. But if you can leave it for a day or so, do so. It will taste better.
I thought I would try doubling this recipe next time and have it with a filling…. 😀😀