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.*
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 vegan butter, a mashed banana and 4 tablespoons 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.
If you prefer you can add a couple of spoonfuls of agave nectar to the gooseberries while cooking them. I quite like the slightly tart taste of gooseberries so I don't usually add any sweetener at this stage.
Nutritional information is approximate and is intended as a guide only.