Nature’s Finest Foods kindly sent me a selection of their fruit pots which are ideal if you’re on the go, want to add cooked fruit to recipes, or give to little ones to nibble on – Thomas loves the peach slices especially as they are soft on his teeth. I’ve been a fan of these handy pots for a while so it was great to get the opportunity to collaborate with them on making a few recipes. Here’s their motto:
Our passion is fruit. We pick and pack our fruit at peak ripeness to lock in its naturally sweet goodness. We never add sugar and we only pack in juice. Simply the finest fruit…
First up is this really easy recipe for a vegan-friendly sponge which is also gluten-free and contains no refined sugar, topped with Nature’s Finest peach slices and blueberry jam. Great for picnics, desserts for friends and family or a lovely way to finish off a meal, you could use the pear slices or mango pieces as an alternative – the sponge mixture makes a great base!
- 150g oat flour (whizz up oats in a blender; I use Flahavan’s and my Ninja Kitchen blender. Can use gluten-free oats)
- 100g ground almonds
- 2 tablespoons flaxseed (I used Linwoods)
- 100g coconut sugar (I used The Groovy Food Company)
- 1 teaspoon baking powder
- 50ml oil (rapeseed, olive or melted coconut – I used The Groovy Food Company)
- 75ml almond milk (I used Alro)
- 1 x tub Nature’s Finest Peach Slices
- 4 teaspoons blueberry jam (no added sugar if possible – I used Tesco’s own brand)
- Preheat the oven to 170g degrees C and grease and line a 23cm loose bottom cake tin.
- Mix together the oat flour, ground almonds, flaxseed, coconut sugar and baking powder in a bowl.
- Pour in the oil, milk and the juice from the peaches and mix to combine and form a batter.
- Spoon into the tin and smooth out evenly. Arrange (in a single layer) the peach slices on top, leaving a small gap between each. Add the spoonfuls of the jam and swirl gently.
- Bake for 35-40 minutes until golden and firmed up. Leave to cool in the tin, then remove, cut into 6-8 slices and serve!