handful of flaked almonds (optional), for nut free omit or replace with seeds (pepitas or sunflower seeds)
Pre-heat the oven to 180C.
Spray a square 20cm pan with coconut oil. You can line it with baking paper (optional).
Mix all ingredients (except the flaked almonds) together in a large bowl, leaving the berries till last - stir them in gently when all the other ingredients had been mixed together well. You can also artistically strew the berries on the top over the mixture if you like, once it is in the pan.
Pour the mixture into the prepared pan and top with berries (if not already mixed in) and flaked almonds or seeds, if using.
Bake for about 35 minutes until golden and your house smells divine.
Cool for 5 minutes before serving and then dig in!
While this is definitely a quick recipe to make, it's best not to make the mixture the night before and leave it in the fridge overnight. If you want to speed up the process in the morning, feel free to separately mix the dry ingredients and the wet ingredients, and all you will have to do in the morning is to mix those two together.This recipe is based on a fabulous recipe from Sally's Baking Addiction blog, which you can find here. I have halved my recipe as it suites our little family better and added the flaked almonds, otherwise I have followed her recipe very closely - no need to change what's already fantastic!You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
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