This slice is Low FODMAP per serve, Cane Sugar Free and Gluten Free if using certified oats
Total Time: Approximately 30 minutes
Base & Crumble Ingredients:
1/2 cup of GF certified oats
1/4 cup of Brown Rice Flakes
1/4 cup of Brown Rice Flour
1 1/2 tsp of Baking Powder
Sprinkle of Salt
1/4 tsp of Cinnamon
2 tbsp of Almond Milk
3 tbsp of Butter- melted
Strawberry Filling Ingredients:
1 cup of Strawberries (I used frozen)
1/2 tbsp of Maple Syrup
1/2 cup of Water
1/2 tsp of Vanilla Extract
1/4 tsp of Lime Juice
2 tbsp of cornflour dissolved in a small about of water to create a paste
Preheat oven to 180 degrees Celsius and line a baking tray.
Start by preparing the crumb mixture. To do this add all of the dry ingredients into a bowl and mix together.
Add the almond milk and butter into the dry ingredients and mix until the oats are evenly covered with the wet ingredients. This will create a crumbly mixture.
Set aside the crumble mixture and begin to prepare the filling.
Start by adding all of the ingredients into a saucepan expect for the cornflour paste.
Heat the filling mixture over a medium heat and bring to the boil.
Once the mixture is boiling, lower the heat and add in the cornflour paste. Stir this through until it’s fully combined. This will thicken the mixture. Take the filling off the heat and set aside.
To assemble the breakfast slice spread 3/4 of the crumb mixture onto the base of the lined tin and press. Then pour the strawberry filling mixture over the base evenly. Lastly sprinkle the left over crumb mixture evenly on the top.
Place in the oven for approximately 20 minutes or until golden.