Surprisingly this post has nothing to do with my skin. It’s just a quick recipe for an oaty cake bar with almonds and cherry which is so mourish…I’d eaten nearly 1/4 of before it even went in the oven.
(I know cup measurements aren’t what we often use in the UK but this recipe is quick and easy and doesn’t need to be precise)
Ingredients: makes around 20
1 cup butter (softened)
2 cups of brown sugar (I used light brown)
2 teaspoons of baking powder
2 cups of plain flour
2 cups of rolled oats
1/2 cup of sliced almonds
1 cup of cherry preserves (I used some posh cherry jam)
1. Preheat your oven to 350 degrees F . Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil and set pan aside.
2. In a large bowl, beat the butter with an electric mixer on medium to high-speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds. I used a pestle and mortar to crush the almonds a little.
3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan and cover with the cherry jam; crumble the remaining dough evenly over preserves layer. If you use slightly less dough for the top, the cherry jam will ooze out and look even better.
4. Bake in the preheated oven for about 35 minutes or until lightly browned. Cool completely in the pan on a wire rack. Using the edges of the foil, lift the uncut mix out of the pan and cut into bars.
These are really easy and quick to make with pretty simple ingredients and I’d like to say they’re a healthy and nutritious snack but realistically they’re the quick sugar fix that you need sometimes. Plus they have oats in them so they offer slow releasing energy…maybe.
Let me know if you try this recipe!