SERVES: Makes 10



  • 250g raisins
  • 50g dried apricots
  • 75ml olive oil
  • 250g porridge oats (use GF if needed or buckwheat flakes)
  • 50g ground almonds



  1. Set the oven to 180 degrees C/gas 4/350 degree Fahrenheit.
  2. Place raisins and apricots in a small pan and just cover with water. Heat gently to soften.
  3. Place contents of pan in a food processor/liquidiser and blitz. Transfer to a bowl.
  4. Add the olive oil, oats and almonds and mix together.
  5. Place mixture into a shallow cake tin and press down. Mixture should be about 2-3cm thick.
  6. Bake for 20-25 minutes until lightly browned on top. Allow to cool in the tin.

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