All the sweet, sticky flavours of classic Bakewell tart, now in vegan cake bar form. Layers of pastry, frangipane and easy chia jam are easy to slice and pack for a picnic.
For the base
125g Mornflake Medium Oatmeal
250g ground almonds
30g coconut sugar
¼ tsp almond extract
3½ tbsp almond milk
3 tbsp coconut oil
For the cherry chia jam
350g frozen cherries
3 tbsp chia seeds
1 tbsp maple syrup (optional)
For the frangipane
200g ground almonds
100g coconut oil, melted
50g coconut sugar
100ml almond milk
1 tsp baking powder
½ tsp almond extract
1 tsp vanilla extract
10 fresh cherries, destoned & halved
15g flaked almonds
Line the base and sides of a 23cm square brownie tin with baking paper.
Preheat the oven to 180°C.
To make the cherry chia jam
Add the frozen cherries to a medium saucepan, sprinkle over the chia seeds and cook on a low to medium heat for 8-10 minutes, stirring regularly. Squish the cherries as they soften and combine with the chia seeds. The mixture will become a jam-like consistency. Then set to one-side to cool.
To make the base
Add all the ingredients to a food processor and blend for a few minutes until combined and the mixture holds together when pressed between your fingers and thumb.
Tip into the prepared baking tin and ensure the mixture is evenly spread and pressed into the corners. Cook in the oven for 10 minutes.
Remove from the oven and place on a wire rack and prepare the frangipane.
To make the frangipane
First melt the coconut oil in a saucepan over a low heat. Set to one-side.
Add the rest of the ingredients to a mixing bowl and pour over the melted coconut oil and mix together.
Spread the cherry chia jam evenly across the base. Then spoon the frangipane over the top and smooth with a spatula.
Evenly space the cherry halves out across the frangipane and gently push them in and scatter the top with flaked almonds.
Return to the oven and bake for 25 minutes, until the top is golden and springy to touch. Remove from the oven and serve straight away with custard or allow to cool on a wire rack before slicing.
Store the slices in an airtight container and eat within 3 days.