The Australian Women’s Weekly Food Magazine - - Step Into Spring Sweets -

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.


13.7g to­tal fat (8.7g sat­u­rated fat); 1020kJ (244 cal); 26.7g car­bo­hy­drate; 4g pro­tein; 2.4g fi­bre

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