Equipment you will need:
- Square baking tin
- Cling film
- Enough space in the freezer to store the tin.
- Blender (or strong hands).
- 250g of porridge oats
- 25g of cacao
- 75g of unsweetened/sugar free peanut butter or nut butter (check out our blog for brand recommendations).
- 250ml/330g of rice malt syrup
- 250-300g of sweet potato or pumpkin.
- Pinch of cinnamon
- (Alternate) 25ml of milk/water.
- Line your baking tin with cling film.
- Mix the porridge oats and rice malt syrup together.
- Fill the bottom of the tray with the mixed porridge oats and rice malt syrup.
- Put the tray in to the freezer and allow the mixture to set (I had about an hour).
- Next, mix 25g of peanut butter and the sweet potato or pumpkin. You will need to use the blender here or try and really mix it together with your hands.
- Spread this next layer on top of the mixed oats and place in the freezer again to set.
- Mix the remaining peanut butter, cacao and cinnamon together. You can add 25ml of milk/water at this point if you want a thicker layer/more solid layer.
- Spread this over the top of your two proceeding layers and once again put in the freezer to set.
There are several options here. You can serve from the tray and cut up slices as and when you need. Alternatively, you can pull the shortbread out using the cling film, cut it up and place it in to Tupperware.
I suggest you leave it in the freezer until you are ready to eat as there is very few preservatives so the shortbread can begin to go soft.
As will all recipes, we have come to this through trial and error so you can play around with the ingredients to find something that works for you.