Or­chard muesli slice


Australian Women’s Weekly NZ - - CONTENTS -

2 cups (180g) rolled oats 1 cup (80g) des­ic­cated co­conut ½ cup (80g) whole­meal flour ¼ cup (40g) chia seeds ⅓ cup (30g) nat­u­ral flaked al­monds ¼ cup (40g) finely chopped dried apri­cots ¼ cup (40g) finely chopped dried pear or peach ¼ cup (40g) dried cran­ber­ries 1 tea­spoon bak­ing soda ¼ tea­spoon sea salt flakes ⅓ cup (80g) vir­gin co­conut oil ¾ cup (260g) rice malt syrup ½ tea­spoon vanilla ex­tract 2 ta­ble­spoons des­ic­cated co­conut, ex­tra 1 Pre­heat oven to 170°C (150°C fan-forced) Grease a 20cm x 30cm slice pan; line base with bak­ing pa­per, ex­tend­ing the pa­per 5cm over long sides of the pan. 2 Com­bine dry in­gre­di­ents in a large bowl. 3 Place co­conut oil and syrup in a small saucepan; cook, stir­ring, over medi­umhigh heat, un­til co­conut oil has melted. Re­move from heat and stir in ex­tract. 4 Add the co­conut oil mix­ture to the dry mix­ture; stir thor­oughly to com­bine (the mix­ture will be quite stiff, you may need to use clean hands to com­bine well). Spoon mix­ture into pan, press­ing down firmly with a spat­ula or damp hands to level. Sprin­kle with ex­tra co­conut. 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 and cut into 15 pieces.

Suit­able to freeze. Not suit­able to mi­crowave.

Or­chard muesli slice

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