Cooking oil spray, to grease
300g almond meal
2 tsp baking powder
1 tsp ground cinnamon
4 free-range eggs, lightly beaten
1⁄4 cup light avour extra virgin olive oil
2 Tbsp maple syrup
1 pink lady apple, peeled, coarsely grated
1 cup frozen blueberries or mixed berries
1⁄2 cup sultanas
Fresh blueberries, to serve
Blueberry chia jam, to serve
Preheat oven to 160°C fan- forced (180°C conventional). Grease a 23cm round fluted silicone pan with cooking oil. Put pan on an oven tray large enough to sit level.
Combine almond meal, baking powder and cinnamon in a large bowl. Make a well in centre. Stir in eggs, oil and syrup until combined. Stir in apple, berries and sultanas.
Spoon into prepared pan then smooth surface. Bake for 50 minutes or until golden and cooked when tested with a skewer. Set aside for 15 minutes to cool.
Turn out slice onto a wire rack, decorative side up. Serve warm or at room temp, cut into pieces with fresh berries and jam.
TO MAKE BLUEBERRY CHIA JAM:
In a small saucepan, put 11⁄2 cups thawed frozen blueberries, 1⁄2 cup maple syrup, finely grated zest and juice of 1⁄2 lemon and 2 Tbsp chia seeds. Bring to the boil over a medium heat, stirring occasionally. Reduce heat to low. Cook, stirring occasionally, for a further 5 minutes or until thick. Transfer to a medium bowl and cover with plastic wrap. Chill for 6 hours or overnight to thicken further.
This recipe is an extra from the June issue of Better Homes and Gardens on stands now or available online here.
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