This is my parents’ favourite sweet treat. I often whip up a batch for them, just before I pop out for a visit. My mum loves it because it’s soft and chewy which works well for all types of dental arrangements.
Now, this slice could be gluten free if use you oats that have been manufactured in a gluten free facility. In fact, you can find them in most health food shops and supermarkets sell them. However, please proceed with caution. I have tried this with my gluten free team and used certified gluten free oats and a few of my boys did not feel so well afterwards so, I just now make this for committed gluten eaters!
This slice also freezes really well. So, why not cut it into generous chunks, pop it in the freezer and have it ready for lunchboxes or mental health emergencies?
I have included directions for the slice to be made dairy free.
- 1 cup self-raising flour. I use gluten free.
- 1 cup desicated coconut
- 1 cup rolled oats
- 1 cup sugar
- 125 g butter melted (to make dairy free, substitute with Nuttelex
- 1 tbs golden syrup
- 1 egg
- Preheat oven to 350°F (180°C).
- Line a slice tin with baking paper. I used a rectangular tin with dimensions 27.5 cm x 17.5 cm x 3.5 cm. This is a standard slice sized tin that can be found in most supermarkets and kitchen stores.
- Add all ingredients into mixing bowl and combine till evenly mixed.
- Press into slice tin. You may need to use a spatula to push it in evenly.
- Bake until lightly browned. Check at 20 minutes. If you prefer a crunchier Anzac experience, then leave for a few more minutes
- Remove and allow to cool before cutting them into approximately 16 pieces.