Gluten free flour 225 g
Bicarbonate of (baking) soda 1 tsp
Salt 1 tsp
Rolled oats 100 g
Raisins 75 g
Almonds 75 g, chopped
Coconut 75 g, desiccated
Chocolate 175 g, chios
Sugar 100 g
Peanut butter 190 g
Apple sauce 175 ml, unsweetened
Vanilla extract 1/2 tsp
Soya milk 55 ml, more if needed
Heat the oven to 180°C (160° fan) 350°F.
Grease a 23cm x 33cm|9"×13" baking tin and line the base with non-stick baking paper.
Mix together the dry ingredients in a mixing bowl.
Whisk together the peanut butter, apple sauce, vanilla and milk until blended.
Stir into the dry ingredients until combined.
If themixture is too dry, add a little more soy milk.
The mixture will be very thick and sticky.
Spread into the tin and smooth the top. 6 Bake for about 25 minutes, until set and golden brown around the edges.
Cool completely in the tin and cut into bars when cold.
makes 8 bars