Vickys Banana Oat Squares, GF DF EF SF NF
Vickys Banana Oat Squares, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing 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. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Banana Oat Squares, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Vickys Banana Oat Squares, GF DF EF SF NF is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have vickys banana oat squares, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Banana Oat Squares, GF DF EF SF NF:
  1. Prepare 150 grams gluten-free rolled oats
  2. Get 90 grams gluten-free / plain flour
  3. Prepare 1/4 tsp xanthan gum if using GF flour & oats
  4. Make ready 70 grams soft brown sugar
  5. Get 50 grams dried apricots, chopped
  6. Make ready 50 grams flaked almonds (optional or add another dried fruit)
  7. Take 1 tsp baking powder
  8. Take 125 grams sunflower spread / butter, melted
  9. Prepare 60 ml coconut milk
  10. Get 3 tbsp golden syrup (recipe link below)
  11. Prepare 2 medium-ripe bananas, skin just lightly speckled brown, mashed
  12. Take 2 tsp vanilla extract
Instructions to make Vickys Banana Oat Squares, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line an 8" square tin with parchment paper
  2. 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
  3. Spoon into the tin and smooth over the surface
  4. Bake for 25 minutes until golden and firm to touch
  5. Let stand in the tin for 10 minutes, then cut into squares and leave to fully cool still in the tin
  6. Store in an airtight container for up to 5 days - if they last that long!

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