We are just starting to get onto ‘official’ lunch box making. In preparation for this time I am trying to create as many lunch box snack options so I have them up my sleeve. This recipe makes great use of the original Nairns Oatcakes (read my earlier review on these here). In addition this recipe is also nut free and wheat-free (can also be made dairy-free!), using a little bit of honey and raisins for some sweetness. There is something very enticing about the smell of apple, cinnamon and oats…you will have little people checking out the oven for sure!
1 box of Nairns Oatcakes
1/2 cup of desiccated coconut
1 tablespoon of cinnamon
4 tablespoons of honey
100g butter (or coconut oil if dairy-free)
1/2 cup of raisins
1. Preheat the oven to 180 degrees and line a shallow brownie tin with baking paper.
2. Peel and roughly cut one of the apples. This is to make an apple puree. I just made this really fast in the Avent combined steamer blender (steam for 15 mins first then a quick blend with the water still) but you can make on the stove top just make sure the apple is more finely chopped as this will help make blending it easier if using a stick blender or processor.
3. Meanwhile add the Nairns Oatcakes, coconut, honey, butter and cinnamon to the food processor and pulse until oatcakes resemble rough breadcrumbs.
4. Place oatcake mixture in a large bowl and add the raisins (in my case I had to add 4 x mini packets as that was all the raisins we had!)
5. Finely chop the second apple (keep the skin on) and also add to the bowl. Break in the egg and add 4 tablespoons of the apple puree. Stir well to combine.
6. Pour mixture into the pre-prepared brownie tin and flatten with a spoon. Bake in the oven for approximately 30 minutes or until golden brown. Allow to completely cool before cutting into slices.
For more creative ways to use Nairns Oatcakes for lunch box snack you can read my next blog here.
Happy slice eating,
xxx Dr Julie Bhosale