PREP + COOK TIME 40 MINUTES (+ STANDING) MAKES 16
2 cups (180g) traditional rolled oats 1 cup (100g) desiccated coconut ½ cup (80g) wholemeal plain flour ¼ cup (50g) pepitas ¼ cup (30g) natural flaked almonds ¼ cup (40g) sultanas ¼ cup (30g) goji berries ¼ cup (35g) dried cranberries 1 teaspoon bicarbonate of soda ¼ teaspoon sea salt flakes 1/3 cup (75g) virgin coconut oil ¾ cup (180ml) rice malt syrup ½ teaspoon vanilla extract (see tips) 2 tablespoons desiccated coconut, extra 2 tablespoons pepitas, extra
1 Preheat oven to 170°C/150°C fan. Grease a 20cm x 30cm slice pan; line with baking paper, extending paper 5cm over short sides of pan as handles. 2 Combine dry ingredients in a bowl. 3 Place coconut oil and rice malt syrup in a small saucepan; bring to the boil. Boil until oil is melted. Remove from heat; stir in vanilla.
4 Add oil mixture to dry mixture; stir thoroughly (the mixture will be quite stiff, use clean hands to combine well, if necessary). Spoon mixture into pan, pressing down firmly with a spatula or damp hands to level. Sprinkle with extra coconut and pepitas.
5 Bake for 25 minutes or until golden. Turn off oven; leave slice in oven for a further 5 minutes to dry out slightly. Remove from oven; leave slice in pan for 15 minutes.
6 Use the baking paper to help lift the slice onto a wire rack. Cool completely. Remove paper, then cut into 16 pieces.
NUTRITIONAL COUNT PER CHEWIE
13.7g total fat (8.7g saturated fat); 1020kJ (244 cal); 26.7g carbohydrate; 4g protein; 2.4g fibre