MUESLI SLICE

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whilst i  was away earlier this year, i happened to perfect the art of muesli slice. the perfect thick, sticky, crunchy slice, full of fruit and seeds. enjoyed with a good cup of tea or as a hiking snack – muesli slice is a no-brainer. with this version however, i tried something a little different. 


instead of sticking to ye old butter, i subbed it for coconut oil. cold-pressed, virgin and unrefined is the type i go for. if you’re gonna do the whole healthy ingredients thing – you might as well go all out right???? but fear not dear reader, you don’t need a health and fitness instagram account and a pair of fluro nikes to cook with coconut oil (and chia seeds for that matter). not only does it provide a really delicious sub-flavour (is that a thing???) of coconut earthiness, it makes everything you bake dairy-free and recipe permitting, even vegan! unless of course you add rashers of bacon and glaze with butter………


these particular slices have been well loved by the oven (don’t worry, the recipe below has been adjusted accordingly) so they were a little more coloured than i was hoping. but hey! no discrimination right?!?! it still tastes good and it still was a hit!! in fact, they went really caramelised and i think it's almost worht slightly overcooking them for the caramel lovers.


i’m chillin’ with nannie and pa and auntie kel tonight. i played director and filmed a video for kel this morning. i swear i could give those youtubers a run for their money, i lit a scented candle and everything!!!!
also season five of downton abbey arrived in the mail this morning and i’m feeling a marathon coming along because i must know what’s happening next like which guy does she choose??!?!?!!??!?!!? 
so while i sort out the love lives of nineteen twenties upper class british families, enjoy this dairy free and golden-syrupy muesli slice :) 

 

 muesli slice

{makes 36 slice}

ingredients

200g almonds

180g rolled oats

100g unsweetened desiccated coconut

100g sultanas

1 1/2 tablespoons black chia seeds

65g self-raising flour

1 teaspoon baking powder

2 tablespoons slivered almonds

1/2 cup brown sugar

2 teaspoons vanilla extract

4 tablespoons coconut oil

1/4 cup honey

1 cup golden syrup

3 teaspoons sesame seeds

200g dark cooking chocolate {optional}

method

preheat oven to 180 degrees celsius. 

roast almonds whole for 10-15 minutes on a tray lined with baking paper. once they've cooled slightly, roughly chop the almonds into a variety of sizes (some whole, some small etc...) 

mix dry ingredients in a large bowl, barring brown sugar, and set aside. 

in a saucepan, combine coconut oil, golden syrup, brown sugar, vanilla essence and honey over medium heat, until melted and sugar is dissolved. 

pour golden syrup mixture over dry ingredients and mix until completely combined. make sure to eliminate any lumps of flour or unevenly distributed nuts etc... 

spread mixture into a large slice tin lined with baking/grease proof paper. sprinkle with sesame seeds and bake in oven for 15-20 mins. 

leave to cool on a wire rack. once cooled, cut into 4x4 cm squares and serve.  

optional: leave slice to cool completely in the tray, then cover with melted dark chocolate and leave in the fridge to set. slice into 4x4 cm squares and serve.

slice should keep for up to 5 days in a sealed container.