Anzac Oatmeal Slice

VictoriaHansenFood's picture

Jul. 16, 2013

This slice is a twist on the Anzac Biscuit recipe, substituting the flour for oat flour, adding a little oat bran and adding an egg for binding, otherwise the ingredients are much the same, as is the method. I did add a little extra golden syrup and coconut however, because I love the flavour. The final result tastes beautiful although the texture is a little crumbly this is due to the lack of gluten in the oat flour.


You could add half and half plain flour and oat flour to combat that, but personally I didn't mind the crumbly texture, it's a matter of preference I think.


Also, oat flour and bran have rather an earthy small and flavour which might put some people off, but I love it. Again, a matter of preference.


Someone suggested melting chocolate over the top of the slice which, if you're a chocolate lover, might be quite delicious I think, however, since I was trying to be healthy with this recipe, I refrained. If you make it however and do add chocolate, please let me know how it goes. That might be my next experiment. Happy cooking!

Ingredients

Dry ingredients
Rolled oats 1 Cup (16 tbs)
Oat bran 2 Tablespoon
Oat flour 1 Cup (16 tbs)
Sugar/Xylitol 1/2 Cup (8 tbs)
Desiccated coconut 1 Cup (16 tbs)
Wet ingredients
Golden syrup 3 Tablespoon
Butter 125 Gram
Bicarbonate of soda 2/3 Teaspoon
Boiling water 1 Tablespoon
Salt 1 Pinch

Directions

GETTING READY

1. Preheat the oven to 145 C / 293 F.

2. Line a bar tin with baking paper and set aside.

3. In a heated saucepan, melt the syrup and butter together. set this aside.

MAKING

4. In a large mixing bowl, mix the oats, oat bran, oat flour, sugar and coconut together. Set aside.

5. Mix the soda and the boiling water together and add to the melted butter and syrup.

6. Add this mixture to the dry ingredients along with the egg. Add a little salt and mix till thoroughly combined.

7. Spread the mixture evenly over the base of the baking paper lined bar tin.

8. Bake in the preheated oven on a fan force setting for about 10 - 15 minutes.

9. Once done, leave in the tin to cool almost completely before lifting out and cutting into squares. (May take about 25 - 30 minutes)

SERVING

10. Cut into desired sized bars and serve as it is or with a chocolate coating over the top.

TIPS

Store in an airtight container in the refrigerator.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 333Calories from Fat 200

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 125 mg5.21%

Total Carbohydrates 29 g9.7%

Dietary Fiber 5 g20%

Sugars 11 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet