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Tray bakes are great because they’re usually simple to make, create an abundance of treats for the effort put in and leave less washing up. I prefer to bring sweetness into these recipes from fruits where I can, and this one has a little added coconut sugar.
Ingredients:
3 overripe bananas
1 apple (peeled, cored and diced)
75g maple syrup
40g coconut oil (melted)
125ml almond milk (or any non-dairy milk)
2 eggs 1 tsp vanilla extract
150g oat flour (grind your oats)
140g oats
30g coconut sugar
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
40g chopped pecans (extra for sprinkling on top)
40g chopped dates
Method:
Preheat oven to 170⁰C. Grease and line an 8x8” baking tray.
In a large bowl whisk together the bananas, apple, maple syrup, coconut oil, eggs, milk and vanilla until well incorporated. Then add the oat flour, oats, coconut sugar, baking powder, bicarb of soda and cinnamon and beat until all ingredients have just come together. Fold in the pecans and dates. Pour mixture into the prepared tray, sprinkle with pecans and place in the oven for appx 30-40 mins, until firm to touch and a skewer inserted comes out clean.
Take out the oven and leave to cool in the tray before placing on a wire rack to cool completely.
Enjoy
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
