After a long break, I’m delighted to be teaming up with Nature’s Path again to present you with not only an awesome recipe, but a giveaway too!
For those of you who don’t know about Nature’s Path, they produce organic and gluten free cereals, granolas, porridge oats and bars. It was the first company in the UK that we found producing gluten-free breakfast cereals that appealed to kids…
When Roo was diagnosed with coeliac disease back in 2010 there was only a tiny ‘free from’ section in the supermarket’s and there was very little aimed at children. Nature’s Path’s Os, Choco Munch and Munch were the only cereals to appeal to a little two-year-old, and we were very grateful for them.
These days all Nature’s Path products can be found in all the leading supermarkets along with specialist health food shops.
As well as being fabulous for breakfast, I have discovered that its products can be eaten throughout the day and I’ve created numerous recipes for them from breads to burgers. You can find all those recipes and more on their website.
This time, Nature’s Path asked me to create a Christmas recipe using one of their amazing organic gluten-free granolas. I had the choice of the Nice and Nobbly Mixed Berry and Yoghurt or the Nice and Nobbly Pumpkin Seeds, Almonds and Raisins.
For a Christmas recipe, it just has to be the latter which already contains some integral flavours of Christmas.
I paired a crushed granola base with mincemeat and a frangipani style cake made with my wholegrain gluten-free self-raising flour blend. The granola base created a lovely crunchy texture to the soft luxurious cake. A sprinkle of granola on the top just finished it off nicely.
I added very little sugar to the cake, using the sweetness of the granola and mincemeat to create much of the sweetness in the bake.
The result is an incredibly moreish (oh dear) treat that will delight your friends and family whilst being slightly less sugar-filled than your traditional Christmas fayre.
If you’d like to win a hessian bag containing some Nature’s Path goodies and a bag of each of my flour blends to create your own slices, then follow the instructions below the recipe. The more ways you enter, the more chance you have of winning.
By entering the giveaway, you are consenting to being added to Nature’s Path and my mailing lists but you can remove yourselves from these lists at any time.
The competition is open to all UK residents over the age of 18. The winner will be picked at random and informed by email. They will have 5 days to claim their prize.
Good luck, and Happy (early) Christmas!
- FOR THE BASE:
- 200g Nature's Path Nice & Nobbly Granola (orange packet)
- 50g virgin coconut oil melted
- 30g Free From Fairy plain gluten-free flour
- FOR THE CAKE:
- 160g virgin coconut oil
- 100g brown sugar or coconut sugar
- 4 'flax' eggs (4 tbsp ground flax seeds plus 12 tbsp water)
- 125g Free From Fairy self-raising gluten-free flour
- 100g ground almonds
- 1tsp almond extract
- FOR THE MINCEMEAT LAYER
- 5 - 6 tbsp mincemeat (check gluten and dairy free if important)
- TO DECORATE
- More Nature's Path Nice & Nobbly granola
- Firstly grease a 20cm square tin then make the 'flax eggs' by combining the ground flax and water, stirring and setting aside
- Next make the base by adding the granola to a small food processor or handheld chopper and blitzing until a fine powder
- Add the coconut oil and flour to the powdered granola and stir well to combine
- Tip the base into the prepared tin, spread out evenly and firm down well. Place in the fridge while you prepare the cake
- To make the cake beat the coconut oil with the sugar until paler and fluffy (best in a stand mixer or with a hand held electric whisk). Beating the coconut oil will soften it...you don't want to use melted oil
- Add the flax eggs and beat well until smooth and combined
- Finally add in the flour, ground almonds and almond extract and beat again to combine
- Remove the base from the fridge and top with 5-6 tbsp mincemeat followed by the cake mixture. Smooth out the cake and bake at 180 degrees C/160 degrees fan/ gas mark 4 for 40 - 45 minutes until the cake is golden and set
- Allow to cool completely before scattering with extra granola, sprinkling with icing sugar, cutting and serving
Pin the recipe so you don’t lose it!
I was paid by Nature’s Path to create this recipe. All opinions are my own. The prize is listed on Prize Finder and SuperLuckyMe
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