Suitable from 12 months.
10 portions.
Suitable for home freezing.

Ingredients:

• 2 cups of mango puree from a tin or from frozen, defrosted mango.
• 2 cups of oats, ground into flour in a food processor.
• 1 cup of almonds, ground into flour in a food processor (if you prefer a nut free recipe, substitute the almonds for 1 extra cup of ground oats)
• 1 tablespoon of corn flour.
• 2 teaspoons of baking powder.
• 2 tablespoons of desiccated coconut (if you wish to omit the coconut, replace with 2 tablespoons of sultanas )

Pre heat oven to 180c
Line a 20cm cake tin with baking parchment

Place the ground oats, ground almonds, baking powder, corn flour and coconut into a bowl and combine together. Add the mango puree, stir together. The mixture will froth quite quickly. Pour the mixture into the lined cake tin and place into the oven. Bake for 30 to 40 minutes until the top is firm to the touch and springs back slightly when you press gently on the top. Allow to cool before removing from the tin. Cut into 10 equal pieces. Serve with PUMPKIN CUSTARD or a spoon of coconut yogurt. This would be a great pudding or a picnic/packed lunch snack.