By Chelsea Sugar
Page views: 19478A delicious and nutritious slice and a great option for an afternoon snack.
2 reviews
125g unsalted butter
½ cup Chelsea Logicane™ Low GI Sugar
2 tablespoons honey
190g (2¼ cups) rolled oats
57g (2/3 cup) desiccated coconut
130g (1 cup) dried apricots, chopped
100g dark chocolate, chopped into chunks
Preheat oven to 180ºC conventional or 160ºC fan forced.
Grease and line the base of a 27cm x 18cm slice pan.
Melt butter, Chelsea LoGiCane™ Low GI Sugar and honey in a saucepan, stirring over medium heat until sugar dissolves.
Add melted butter mixture to oats, coconut and dried apricots. (Don’t add chocolate at this stage) and mix until well combined. Allow to cool for 5 minutes, then stir through chocolate.
Press firmly into pan with metal spoon. Bake for 25 minutes or until golden brown. Cool in pan.
Place in refrigerator and slice with serrated knife. Store in airtight container in refrigerator.
This slice tastes great, but I can never get it to stick together, it ends up more like a semi-crumbled muesli mix. I don't mind, but it definitely doesn't look like the photo. I might try it with a smaller oat.
One attempt I experimented by adding banana but unfortunately also managed to mis-measure all the dry ingredients out of pure accident and it was not successful at all!
CHELSEA SUGAR: Hi there, rolled oats or quick cook oats will definitely hold together better than steel cut or wholegrain oats :-)
Love the recipe. I am gluten free so made the first mix with Kelloggs Rice Flakes and second lot with Rolled Rice flakes.
Both times the slices were very crispy. Not sure how to make them a bit softer.
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