Recipe: Apple, Vegan Wensleydale & Cranberry Oat Slice
Posted in: recipe, updated on 2 Oct 2018
We love the incredible range of vegan cheeses from Bute Island Foods, and this gorgeous recipe is a particularly festive treat. Creamy, crumbly, Wensleydale-style cheese, sweet cranberries and crunchy oats make a winning combination.
- For the flapjack layers:
- 2 ½ cups rolled oats (gluten-free if required)
- ½ cup ground almonds
- 6 tbsp date nectar or maple syrup
- 4 tbsp tahini
- 4 tbsp coconut oil
- For the filling:
- 1 cup unsweetened apple puree or stewed apples
- 1 teaspoon mixed spice
- Pinch of salt
- 1 tablespoon stevia or coconut sugar
- 100g Bute Island Wensleydale Style Sheese with Cranberries, crumbled into small pieces
- Dried cranberries, to decorate
- Prep: 10 minutes
- Cooking time: 35 minutes
- Serves: 6
- Rating: Easy
1 Preheat the oven to 180 degrees C and grease and line a 20cm loose-bottomed cake tin with greaseproof paper.
2 Mix together the oats and ground almonds in a bowl.
3 Gently heat the nectar/syrup, tahini and coconut oil to melt, then pour into the dry ingredients and mix well to combine; you want a nice sticky mixture.
4 Place half of this in the bottom of your prepared tin and spread evenly to cover the base.
5 Mix together the apple puree/stewed apples with the mixed spice and chosen sweetener. Carefully spread this over in an even layer, reaching the sides. Sprinkle over the Sheese evenly.
6 Sprinkle over the remaining oat mixture on top to cover completely then carefully push and pack down tightly on top.
7 Bake for 30 minutes, until golden and firm. The important tip here: leave to cool fully before removing from the tin.
8 When cooled, pop the cake out from the tin and cut into 6-8 slices. Sprinkle with extra dried cranberries - now enjoy!
9 Keep any remaining slices in the fridge in an airtight container for up to 3 days.