Ingredients
Crust / Topping:
200g rolled oats
230g plain flour
1 tsp ground cinnamon
170g unsalted butter, softened
½ tsp salt
1 tsp vanilla extract
65g Truvía® Baking Blend
Filling:
440g raspberries (fresh or frozen)
65g Truvía® Baking Blend
2 tsp lemon juice
45g cornflour
Method
1. Preheat the oven to 160°C/Gas 2 and grease and line a 13″ x 9″ baking tin.
2. Place the oats, flour, cinnamon, butter, salt, vanilla and Truvía® Baking Blend into a bowl, and using a free standing or hand held mixer, mix on low speed for about 1 minute.
3. Scrape sides of bowl, mix on medium speed for approximately 2 minutes.
4. Place 2/3 of the oat mixture into the prepared baking tin; set aside the remaining 1/3 for the topping.
5. Press the oat mixture into bottom of tin to form crust.
6. For the filling: blend raspberries, Truvía® Baking Blend, lemon juice and cornflour until evenly mixed. Spread over the oat mixture.
7. Top with the remaining oatmeal mixture.
8. Then place in the oven for 35-40 minutes until golden brown.
9. Cut into squares whilst still warm, then leave to cool completely.
With thanks to Truvía® for allowing us to publish this recipe www.truvia.co.uk
