Healthy chewies


The Australian Women's Weekly - - Contents -

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

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