You need to allow a day for the bars to chill so make them a day before you want to serve them and make sure you refrigerate the coconut milk the night before you want to make the sauce. If you don't have gluten-free oat flour, blitz gluten-free oats in a food processor until a floury consistency.

Method

● Heat the oven to 170°C (150°C fan) and line a 22-23cm square baking tin with baking parchment.

● First make the base by mixing the coconut oil, coconut sugar, vanilla and salt.

● Add the oat flour and rolled oats and stir until combined. Press into the prepared tin and bake for 15 minutes.

● Meanwhile make the filling by mixing the apples with the honey and cinnamon to coat them evenly.

● For the crumble topping blitz all of the crumble ingredients in a food processor until they form a ball.

● Once the base is cooked, turn the oven up to 190°C (170°C fan). Layer the apples evenly over the base so they are flat. Press them in slightly.

● Pour any leftover juice over the apples.

● Break off pieces of the crumble topping and scatter them over the apples. Bake for 40 minutes on the middle shelf.

● For the sauce: open the chilled can of coconut milk and pour off the water into a glass - you can use it for a smoothie.

● Spoon out the solidified milk into a medium pan, add 100ml honey and 1 tbsp coconut oil.

● Bring to the boil and then reduce the heat to medium and cook for 10 minutes slightly covered, then reduce to a simmer for a further 5 minutes. Remove from the heat, let the caramel cool, stir in the salt.

● When the bars are cooked, cool then refrigerate for 4-8 hours or overnight to set, then cut into 16-20 bars.

● Serve drizzled with sauce, with more on the side.

myrelationshipwithfood.com