oat nut bars with sweet lemon coconut icing. by Jason Shindler
INGREDIENTS: ½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (or pumpkin seeds) ½ cup chopped walnuts 1 tbsp. linseeds (or flax seeds) ¾ cup dairy-free butter 2½ tbsp. molasses (or treacle or golden syrup)
DirectionS: 1 Pre-heat the oven to 180°C/356°F. 2 Sift the flour into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine. 3 Combine baking soda with warm water and stir to dissolve. 4 Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. 5 Remove from heat and add baking soda mixture and stir through allowing it to foam. 6 Combine the molasses and butter mixture with the dry ingredients, stirring well until combined and even.
½ tsp. baking soda
7 Transfer mixture into a lightly greased 10 inch x 10 inch baking tray, smoothing it out to cover the base evenly.
¼ cup hot water
8 Bake in oven for 15–20 minutes until golden.
Lemon Icing 1 cup icing sugar ½–1 juiced zested lemon 1 tsp. dairy-free butter ¼ cup shredded coconut
9 Remove from oven and allow to cool in the baking tray for 5 minutes before turning out onto cake rack to fully cool. Lemon Icing: 10 Combine the sugar, butter and enough lemon juice to
ZEE COOK BOOK | desserts 53