Raspberry Flapjack Pudding
makes about 6 slices
1/2 cup + 1/3 cup (165g) dairy free buttery spread – I used Vitalite
3 tbsp maple syrup
1/3 cup (45g) coconut sugar
5 pitted medjool dates (85g)
1/2 cup + 1/3 cup (205ml) water
2/3 cup + 2 tbsp (90g) porridge oats
1 cup (130g) rolled oats
2 tbsp plain gluten free flour – I used Doves
1/4 tsp baking powder
PREHEAT YOUR OVEN TO 180C / 356 F
Firstly, add the porridge oats, rolled oats, flour, coconut sugar, baking powder and salt into a large mixing bowl. Using a spatula or spoon, mix them together and set the bowl aside.
Next, place the buttery spread into a medium pan and place it on a low-medium heat. Slowly stir it and melt. Then, when the butter has melted, pour it into a blender, followed by the dates, water and maple syrup. Blend them together until smooth. I used my Froothie Optimum 2.1 Blender on the ‘Sauce’ button.
When this is done, pour the liquid mixture into the mixing bowl with the oat combination, and stir everything together until well mixed.
Now, pour half of the flapjack mixture into a small dish, and smooth it over with a spoon. Then spoon 4tbsp of the St. Dalfour Raspberry Preserve on top, and smooth it over. Next, place 6 raspberries on top of the preserve, followed by the remaining flapjack mixture to cover the jam layer. Then, spoon and swirl 1 more tbsp of the of the St. Dalfour Raspberry Preserve on top, and place 8 more raspberries on top to finish.
Next, place the flapjack into the oven and bake for about 30 mins until golden on top. Then, when it has baked, remove it from the oven, set it aside until cool, slice and serve.