Almond and cherry oat bars
Plain wholemeal flour
⅔ cup(s), (60g)
⅔ cup(s), (55g), toasted
Bicarbonate of soda
⅓ cup(s), (75g), dark variety
Almond nut spread
Vanilla bean extract, alcohol free
175 g, fresh or frozen, pitted, halved
- Preheat oven to 170°C. Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper, extending paper 2 cm above edge of tin.
- Place flour, oats, almonds, cinnamon, baking powder, bicarbonate of soda and ¼ teaspoon salt in a large bowl and stir to combine. Whisk brown sugar, oil, egg whites, almond butter and vanilla in a small bowl until smooth. Add brown sugar mixture to flour mixture. Stir until well combined. Fold through cherries. Spoon mixture into prepared tin. Smooth surface with spatula.
- Bake for 25 minutes or until golden brown and a skewer inserted into the centre comes out clean. Cool completely in tin on a wire rack. Use the overhanging paper to lift slice from tin, then cut into 16 squares.