MAKES 16 PREP AND COOK TIME 40 MINUTES (+ STANDING)
2 cups (180g) rolled oats
1 cup (100g) desiccated coconut
½ cup (80g) wholemeal plain flour
¼ cup (50g) pepitas (pumpkin seed kernels)
¼ cup (30g) natural flaked almonds, optional (see Julie's tips)
¼ cup (40g) sultanas
½ cup (70g) dried cranberries
1 teaspoon bicarbonate of soda
⅓ cup (80ml) extra virgin olive oil
¾ cup (180ml) golden syrup
½ teaspoon vanilla extract icing sugar, for dusting, optional
1 Preheat oven to 170°C (150°C fan-forced). Grease a 20cm x 30cm slice pan; line base with baking paper, extending paper 5cm over long sides of pan.
2 Combine dry ingredients in a large bowl. 3 Place oil and syrup in a small saucepan; bring to the boil. Remove from heat; stir in extract.
4 Add oil mixture to dry mixture; stir thoroughly to combine. The mixture will be quite firm; use clean hands to combine well, if necessary. Press mixture firmly into pan with a spatula or damp hands to level.
5 Bake slice 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; stand slice in pan for 15 minutes.
6 Use the baking paper to help lift the slice onto a wire rack. Cool completely. Dust lightly with sifted icing sugar, if you like. Remove paper, then cut slice into 16 fingers. Suitable to freeze. Not suitable to microwave.
VEGAN, EGG AND dairyfree Healthy chewies