Oat, Coconut, Sunflower and Pumpkin Seed Slice
I really like this recipe and have made it quite a bit, adjusting it so it is just right; and for a healthy(ish) slice with oats and seeds, it tastes really great. In fact, this is pretty much like a big ANZAC biscuit but with added seeds and spices and icing.
I find this slice is perfect a day after it is made, as the texture is fudge-like and very moreish. I store this slice in the fridge, and for the perfect eating consistency, bring it up to room temperature.
As a change you can try adding dried cranberries, sesame seeds, or chopped crystalised ginger.
RECIPE: OAT, COCONUT, SUNFLOWER AND PUMPKIN SEED SLICE
½ cup white sugar
2 tbsp brown sugar
2 tbsp golden syrup
¾ cup flour
1 tsp baking powder
1 ½ cups rolled oats
¾ cup desiccated coconut
¼ cup sunflower seeds
2 tbsp pumpkin seeds
¾ tspn powdered cinnamon
¾ tspn powdered ginger
50g melted butter
1 ¼ cups icing sugar
1 tspn powdered ginger
1 tbsp boiling water
- Preheat oven to 175 degrees Celsius.
- Heat butter, sugars, and golden syrup in a medium saucepan until melted, then simmer mixture for one minute until golden in colour.
- In a large heatproof bowl, combine flour, baking powder, oats, coconut, sunflower and pumpkin seeds, and spices. Add warm syrup. Mix together well.
- Press into a slice tin and smooth top firmly with a spatula. Bake for 18-20 minutes until the edges start to turn golden.
- Leave the oat slice in the pan to cool.
- Make the ginger icing by combining all the ingredients together until smooth, and when the oat slice is almost cool, spread the icing over and sprinkle with coconut.
- Cut oat slice into pieces when the icing is cool.