This recipe is adapted from the lovely Anna Jones’, A modern way to cook. If you haven’t read her book, its a must. Her photos are just incredible and she has about 150 recipes that are simple, healthy, focused on vegetables and are almost entirely vegan.
Anna’s original recipe uses rhubarb and strawberries, which are delightful. But peaches are in season in Australia so I couldn’t resist adding them instead. I’ve also used almond butter instead of coconut oil for a rich nutty twist.
It’s the best kind of sweet treat because its appropriate for breakfast, afternoon tea and dessert!
Ingredients
250g almond butter
1/2 cup maple syrup
150g rolled oats
150g rice flour
pinch of salt
4 ripe peaches
lest of 1 lemon
Recipe
Preheat your oven to 180 degrees and line a slice tray (30cm by 20cm) with baking paper.
Add the almond butter and maple syrup to a saucepan on low heat and melt until the almond butter and maple syrup mix together. Add the oats, flour and a pinch of salt and mix again.
Pour your mixture into the slice tray. Leave a little bit left over to sprinkle over the top later (about half a cup). Spread the oat mix evenly across the slice tray with a fork and press down.
Cut 4 peaches into small wedges and distribute them across the tray in lines (or scatter them for a more rustic arrangement!). Zest one lemon across the top of the peaches. Using the remaining oat mixture, crumble it over the top of the peaches.
Cook in the oven for about 45 minutes. Leave to cool and cut into squares when ready to serve!
This slice keeps well in the fridge for four days.
