Gluten-Free Rhubarb and Ginger Oat Slices
For rhubarb mixture:
4 full-size ‘stalks’ of fresh rhubarb, chopped into 1cm pieces
2 tbsp agave
For oat mixture:
80g plant-based butter
60g agave syrup
115g almond flour
1 tsp ground ginger
Custard, to serve
- Preheat the oven to 200/180°c fan and line a baking tray with parchment paper.
- In a large pan, heat the rhubarb and 2 tablespoons of agave, with a tablespoon of water for 10 mins until it has cooked down with just a few pieces of rhubarb still whole. Then set aside.
- In a separate saucepan, start to make the oat mixture by melting the butter and agave syrup, then take off the heat and stir in the oats, almond flour and ginger until fully combined.
- Into the baking tray, spoon ⅔ of the oat mixture and press down using the back of the spoon. Then spread the rhubarb mixture over the oats and finish with a sprinkle of the remaining oat mixture over the top.
- Place the baking tray into the oven and bake for 20 to 25 minutes until the oats are golden brown.
- Once baked, remove from the oven and leave to cool before cutting into slices and serving with some custard!