Upside down gooseberry crumble bars
These upside down gooseberry crumble bars make the most of one of Britain's most unusual seasonal fruits. Packed with oats and nuts for energy and nutrition and refined sugar free.
- 360 g gooseberries
- 125 g oats
- 100 g almonds
- 100 g butter or vegan margarine
- 1 small banana mashed
- 4 tbsp Tate & Lyle agave nectar
First prepare the 360g gooseberries. Wash them then snip off the ends if there are spiky bits. Place in a small non-stick saucepan, cover and cook over a low heat for 10-15 minutes until starting to break down. Stir occasionally. If you prefer you can add a couple of spoonfuls of agave nectar to the gooseberries at this stage. We (yes, even the Sneaky Veg kids) quite like the slightly tart taste of gooseberries so I don't add any sweetener at this stage.
Pre-heat the oven to 180°C fan/200°C/gas mark 6. Prepare a 20cm square cake tin by lightly greasing the sides and lining the base with greaseproof paper.
Grind 125g oats and 100g almonds in a food processor until you have a powder. Add 100g dairy free spread, one mashed banana and 4 tbsp agave nectar. Pulse until combined.
Scrape out into the cake tin and level the surface. Pour the gooseberries over the top and bake for 20-25 minutes until cooked through.
Remove from the oven and allow to cool slightly in the tin before cutting into squares or slices.