This is my version of the coconut slice my nan used to make me as a child, just minus the sugar hit and with a lot more nutrition. It’s quick and simple to make too and nut free, so it’s great for school lunch boxes.
Why is it so good?
Well, the wholemeal spelt is a low gluten, nutritious grain. The oats add fibre and nerve supporting minerals. The cacao powder contains antioxidants and more minerals. The coconut is immune supportive. The chia seeds are another great source of fibre, protein and omega 3 fatty acids (the ones found in fish).
Makes a 20 x 30 cm slice tin
150gram butter, melted (or a mix of 100 grams butter and 50 grams coconut oil)
100gram (1 cup) wholemeal spelt flour
100gram (1 cup) rolled oats
10gram (2 tablespoons) cacao powder
90gram (¼ cup approx) brown rice syrup or ¼ cup of rapadura (the rapadura will produce a sweeter slice, rice syrup less sweet so taste the batter and adjust if necessary)
Dairy-free or vegan
Use coconut oil or macadamia oil. I have had a few comments of a crumbly batch using coconut oil. I think coconut oil may be the culprit (butter is more forgiving) though it works ok for me so it could be the amount of meal in the spelt flour too? The joys of whole food baking!
Use brown rice syrup as your sweetener.
Top with raw chocolate (recipe here) or melted dark chocolate and a little peppermint essence for a mint chocolate slice. Yum!
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