In my endeavour to cut out sugary treats this month I have been on the hunt for something that will curb those cravings and keep me satisfied, especially whilst at work. It’s all well and good to have healthy recipes but if they taste like crap then there’s absolutely no way you’re going to stick to them over the real deal!
This recipe makes me SUPER excited. Like SUPER excited. Because it is actually delicious and be warned, I will not post a recipe on this blog unless it lives up to a high standard of tastiness because my sweet tooth wouldn’t stand for anything else.
I stumbled across this recipe in my Women’s Weekly Eating Well cookbook. Two things I look for in a recipe are 1. Is it easy to make?! and 2. Are the ingredient simple enough that anyone could make them. This is both. Oh and 3. Does it look freaking delicious? yes.
Although not gluten-free, this recipe is refined sugar-free, dairy free, egg free and vegan. You could easily make it gluten free by swapping out the wholemeal flour with almond meal, or gluten-free flour. You could also change up the dried fruits to suit your taste-buds if you don’t like sultanas.
The texture is like a chewy muesli bar. I love the golden crunchy bits on the outside with the soft chewy centre. My kids absolutely love it and Finn has been taking it in his school lunch box every day.
This is definitely a recipe you want to try and something I plan on repeating over and over for mine and the kids lunches.
Let me know if you try it in the comments below!
Chewies
Ingredients:
2 cups of rolled oats
1 cup of desiccated coconut
1/2 cup of wholement plain flour
1/4 cup of pepitas (pumpkin seeds)
1/4 cup of natural flaked almonds (remove for kids version for school lunches)
1/4 cup of sultanas
1/4 cup of goji berries
1/4 cup of dried cranberries
1 tsp of bicarb soda
1/4 tsp of sea salt flakes
1/3 cup of virgin coconut oil
3/4 cup rice malt syrup
1/2 tsp of pure vanilla extract
Method:
- Pre-heat oven to 170 C. Grease a 20cm x 30cm rectangle slice pan and line with baking paper, allowing it to overhang.
- Combine all dry ingredients in a large bowl.
- In a small saucepan, combine coconut oil and syrup and bring to the boil until the oil has melted. Remove from heat and stir in extract.
- Add oil mixture to dry mixture and stir thoroughly to combine. (It will be quite stiff so use your hands to combine well if needed).
- Spoon mixture in to the pan and press down firmly to level out.
- Bake for 25 minutes or until golden. Turn of the oven and leave slice in the over for a further five minutes to dry out slightly. Remove from the oven and leave to cool in pan for 15 minutes.
- Use the baking paper to life the slice on to wire rack to cool completely before cutting in to slices to serve.
*These should last you the week in an airtight container.
0
Leave a Reply