Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys banana oat squares, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. They're nice and they look wonderful.
Vickys Banana Oat Squares, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Banana Oat Squares, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook vickys banana oat squares, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vickys Banana Oat Squares, GF DF EF SF NF:
- Get 150 grams gluten-free rolled oats
- Make ready 90 grams gluten-free / plain flour
- Take 1/4 tsp xanthan gum if using GF flour & oats
- Make ready 70 grams soft brown sugar
- Prepare 50 grams dried apricots, chopped
- Prepare 50 grams flaked almonds (optional or add another dried fruit)
- Get 1 tsp baking powder
- Prepare 125 grams sunflower spread / butter, melted
- Make ready 60 ml coconut milk
- Prepare 3 tbsp golden syrup (recipe link below)
- Make ready 2 medium-ripe bananas, skin just lightly speckled brown, mashed
- Prepare 2 tsp vanilla extract
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Steps to make Vickys Banana Oat Squares, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and line an 8" square tin with parchment paper
- Mix the dry ingredients together in a bowl then stir in the melted spread, milk, syrup, bananas and vanilla - - https://cookpad.com/us/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf
- Spoon into the tin and smooth over the surface
- Bake for 25 minutes until golden and firm to touch
- Let stand in the tin for 10 minutes, then cut into squares and leave to fully cool still in the tin
- Store in an airtight container for up to 5 days - if they last that long!
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