Name: Orchard muesli slice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cup rolled oats; 1 cup desiccated coconut; 1/2 cup wholemeal flour; 1/4 cup chia seeds; 1/3 cup natural flaked almonds; 1/4 cup finely chopped dried apricots; 1/4 cup finely chopped dried pear or peach; 1/4 cup dried cranberries; 1 teaspoon bicarbonate of soda; 1/4 teaspoon sea salt flakes; 1/3 cup virgin coconut oil; 3/4 cup rice malt syrup; 1/2 teaspoon vanilla extract; 2 tablespoon desiccated coconut, extra

Orchard muesli slice

These tasty snacks are the healthier alternative to your store-bought muesli bars. Packed full of dried fruits, chia seeds and coconut, this recipe is already sweet enough so there's no need for sugar!

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Makes 15

Prep

15M

Cook

25M

Marinate

15M

Total

40M

Ingredients

2 cup rolled oats

1 cup desiccated coconut

1/2 cup wholemeal flour

1/4 cup chia seeds

1/3 cup natural flaked almonds

1/4 cup finely chopped dried apricots

1/4 cup finely chopped dried pear or peach

1/4 cup dried cranberries

1 teaspoon bicarbonate of soda

1/4 teaspoon sea salt flakes

1/3 cup virgin coconut oil

3/4 cup rice malt syrup

1/2 teaspoon vanilla extract

2 tablespoon desiccated coconut, extra

Method

1.Preheat oven to 170°C (150°C fan-forced) Grease a 20cm x 30cm slice pan; line base with baking paper, extending the paper 5cm over long sides of the pan.

2.Combine dry ingredients in a large bowl.

3.Place coconut oil and syrup in a small saucepan; cook, stirring, over medium- high heat, until coconut oil has melted. Remove from heat and stir in extract.

4.Add the coconut oil mixture to the dry mixture; stir thoroughly to combine (the mixture will be quite stiff, you may need to use clean hands to combine well). Spoon mixture into pan, pressing down firmly with a spatula or damp hands to level. Sprinkle with extra coconut.

5.Bake for 25 minutes or until golden. Turn off oven; leave slice in oven for a further 5 minutes to dry out slightly. Remove from oven; leave slice in pan for 15 minutes.

6.Use the baking paper to help lift the slice onto a wire rack. Cool completely. Remove paper and cut into 15 pieces.

Suitable to freeze. Not suitable  to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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