- Preheat the oven to 200 C / Gas 6. Line a 5cm (2 in) deep baking tin with baking parchment.
- Place the dried fruit in a saucepan with the orange and lemon juice and mix in the cinnamon, mixed spice, 10g stevia and the amaretto. Gently heat until some steam starts to rise, then take off the heat and allow to cool and the liquid to absorb into the fruit. If it's a bit dry, add some more orange juice or amaretto. You want it to be soft enough with plenty of moisture to eat as it is, like mincemeat. If it's not sweet enough, add a bit more stevia to suit your taste. I like some acidity from the lemon coming through.
- Measure the oats into a bowl, then stir in the honey and oil with another 10g stevia quite thoroughly. The consistency will be dry like breadcrumbs as the oats are like little sponges but don't worry, all will be well.
- Scatter half the oat mixture into prepared tin and press it down like you would with a cheesecake base. Spread the fruit mixture over the top, then put the remaining oat mixture on top of that. Basically you've made an oat fruit sandwich.
- Bake in the preheated oven for about 20 minutes or until the top is golden brown. What should happen is that during baking, the oats will absorb some of the fruit moisture and naturally form a nice firm top and bottom layer. Once it is cool, cut up into slices. There will naturally be excess dry loose crumbly bits which I think are yummy to mop up with a wet finger during eating. Also, I found they tasted best the day after making.
This weekend I had a good 100g marzipan left over from making a simnel cake, so I chopped it into 1cm pieces and mixed it into the oat mixture for an extra special Easter treat. Alternatively, you could also add some chopped almonds or anything else you fancy that would toast nicely during baking.
Try using: figs, dates, prunes, apricots, cranberries or apple.
20g stevia or truvia (3x sweetness of sugar or equivalent to 75g sugar)