200g/7¼oz unsalted lactose free butter

200g/7¼oz demerara sugar

200g/7¼oz maple syrup

400g/14¼oz porridge oats

50g/1¾oz ground almonds

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased

Serves - 6


Put the lactose free butter, sugar and maple syrup in a saucepan and heat, stirring occasionally, until the lactose free butter has melted and the sugar has dissolved. Add the oats and ground almonds, if using, and mix well.

Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon.

Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.


Recipe adapted from: Good Food
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