Apple, Wensleydale & Cranberry Oat Slice

Name: Apple, Wensleydale & Cranberry Oat Slice
Prep time: PTPREP.TIME10MUTES
Total time: PTCOOKINGTIME35MUTES
Yield: Pre-heat 180 °C Serves 6
Ingredients: 2 + ½ cups rolled oats (gluten-free if required); 6 tablespoons date nectar or maple syrup; 4 tablespoons tahini; 4 tablespoons coconut oil; 1 cup unsweetened apple puree or stewed apples; 1 teaspoon mixed spice; Pinch of salt; 1 tablespoon stevia or coconut sugar; 100g Bute Island Wensleydale Style Sheese with Cranberries, crumbled into small pieces; Dried cranberries, to decorate

Prep

Prep. time 10 minutes
Total

Cooking time 35 minutes
Serving

Pre-heat 180 °C Serves 6

Apple, Wensleydale & Cranberry Oat Slice

Let's get cooking

Our dairy free Wensleydale style Sheese with Cranberries is a treat at the best of times, but in this recipe it's really put through its paces and comes out shining. This glorious fusion of sweet and nutty is just another amazing vegan recipe idea from Pamela.

Ingredients

2 + ½ cups rolled oats (gluten-free if required)
6 tablespoons date nectar or maple syrup
4 tablespoons tahini
4 tablespoons coconut oil

For the filling:

1 cup unsweetened apple puree or stewed apples
1 teaspoon mixed spice
Pinch of salt
1 tablespoon stevia or coconut sugar
100g Bute Island Wensleydale Style Sheese with Cranberries, crumbled into small pieces
Dried cranberries, to decorate

Directions

Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin with greaseproof paper.
Gently heat the nectar/syrup, tahini and coconut oil to melt, then pour into the oats and mix well to combine; you want a nice sticky mixture. Place half of this in the bottom of your prepared tin and spread evenly to cover the base.
Mix together the apple puree/stewed apples with the mixed spice and chosen sweetener. Carefully spread this over in an even layer, reaching the sides. Sprinkle over the Sheese evenly. Sprinkle over the remaining oat mixture on top to cover completely then carefully push and pack down tightly on top.
Bake for 30 minutes, until golden and firm. The important tip here: leave to cool fully before removing from the tin. When cooled, pop the cake out from the tin and cut into 6-8 slices. Sprinkle with extra dried cranberries - now enjoy!
Keep any remaining slices in the fridge in an airtight container for up to 3 days.

You will need

THESE SHEESE PRODUCTS

Wensleydale Style with Cranberries

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