Oat and Strawberry Crumble
|Low fat margarine||4 Tablespoon|
|Fruit juice||1 1⁄2 Tablespoon (Apple Juice / Any Other Juice)|
|Whole wheat flour||1⁄2 Cup (8 tbs) (Atta)|
|Porridge oats||3⁄4 Cup (12 tbs)|
|Arrowroot||1 1⁄2 Teaspoon|
|Chopped strawberries||1 Cup (16 tbs)|
Heat oven to 180°C (350°F).
Wash and hull strawberries.
Place in a blender and blend to a smooth puree.
Melt margarine in a small pan over low heat and add fruit juice.
Stir till well mixed and remove from heat.
Mix flour and oats in a large bowl.
Pour in melted margarine and stir till well mixed.
Place strawberry puree and arrowroot in a pan over low heat and stir for 2-3 minutes till thickened.
Add chopped strawberries and remove from heat.
Spread half the oat mixture in a 7" baking dish.
Spoon strawberries over oats and top with remaining oat mixture.
Pat gently and bake in preheated oven for 25 minutes.
Serve warm with curd or soya cream.