Plum & Almond Traybake

Golden oat base, soft almond batter, jammy spiced plums and toasted flaked almonds on top. This is the café counter bake that is easier to make at home than it looks, sweetened throughout with Natvia Gut Activation Sweetener and gluten free from start to finish.

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 9

Ingredients:

Base

70 g rolled oats
3 tbsp Natvia Gut Activation Sweetener
2 tbsp nut butter
2 tbsp coconut oil

Topping

100 g gluten-free flour
80 g Natvia Gut Activation Sweetener
2 tbsp oil
150 ml oat or almond milk
1 tsp vanilla extract

Plums

6 plums, stoned and sliced
½ tsp mixed spice
1 tsp coconut oil
1 tbsp Natvia Gut Activation Sweetener
3 tbsp flaked almonds

Methods:

Make the base: place the oats and Natvia Gut Activation Sweetener in a bowl. Melt the nut butter and coconut oil together, pour in and mix well. Press evenly into a greased and lined 9x9 in baking tin.
Make the topping: mix together the flour, Natvia Gut Activation Sweetener, oil, milk and vanilla until you have a smooth batter. Spoon over the oat base to cover evenly.
Heat the coconut oil in a pan over medium heat. Add the plum slices and mixed spice and cook for 5 to 8 minutes until starting to soften. Stir in the Natvia Gut Activation Sweetener, then spoon over the top of the batter.
Bake at 180°C for 20 to 25 minutes until golden.
Sprinkle over the flaked almonds and continue baking for a further 5 minutes.
Leave to cool completely, then cut into 9 bars.