Ingredients
Method
1.Preheat oven to 180°C. Grease and line a Swiss roll tin with baking paper.
2.Simmer the fruit with the brown sugar in a small saucepan for 20 minutes, to make a syrupy jam. Stir in the vanilla and set aside to cool.
3.Mix the flour, oats, baking powder, caster sugar and salt together in a large bowl. Rub the butter in until it resembles chunky breadcrumbs.
4.Press half of the oat mixture firmly into the bottom of the tin. Spread the tamarillo evenly on top, then crumble over the remaining oat mixture, pressing gently in place. Bake for 35-40 minutes or until golden.
5.Run a knife around the sides so the jam doesn’t stick, then let the slice cool completely before turning it out and cutting into squares or bars.
Oats can be tolerated by people who are avoiding wheat flour and they also have a low GI, which means they are a slow-release carbohydrate, sustaining energy levels over time rather than a sugar high followed by a crash.
Note
