Yummy, but not overly sweet, these can be made with just about any fruit you have on hand and make a healthy breakfast or snack. Serve plain or with a dollop of dairy or non-dairy yogurt.
They can be cut into squares, but definitely need to be eaten with a fork or spoon, like you would a fruit crumble.
Fresh or frozen fruit (stone fruit, berries, cherries, etc.) to make 1.5 cups puree. I used 2 large apricots, 2 peaches and 1/2 cup blueberries.
2 tbls sweetener, or to taste, depending on how sweet your fruit is (I used stevia)
1/4 tsp ground cinnamon
1 tbls arrowroot or corn starch
1/2 cup Earth Balance
1 tsp vanilla extract
2 flax eggs (2 tbls ground flax + 6 tbls hot water)
1.5 cups spelt flour
1 cup oats
1/4 cup granular sweetener (I used stevia)
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Start by placing cut up fruit in a pot with cinnamon and sweetener. Cook until fruit softens and then add starch. Mix well and remove from heat. Dump cooked fruit in food processor and pulse (leave it chunky).
Meanwhile, cream together Earth Balance, sweetener and vanilla. Add flax eggs and whisk until fluffy. Stir in dry ingredients. Mixture will be crumbly.
Press a little more than half of oat mixture into a greased 9x9 square pan. Pour fruit mixture over top and spread out evenly. Distribute the rest of the oat mixture overtop and gently press into fruit layer. Bake at 350F for about 30-35 minutes. Let cool completely before cutting into squares. Serve alone or with yogurt (or ice cream) on top.