This slice has become a favourite morning tea for myself and my non-veg hubby.
I found the original recipe at WhyVeg.com and the first time I made it I did it to their directions, the second time I made it, however, I did some minor tweaking and came up with something that, personally, I liked more.
I love this as a mid-morning snack, especially during a busy working day. I'll have some with chocolate soy milk, and being full of protein and fibre I find I can easily make it through to my consistently, unfairly, late lunches!
Plus, it satisfies my ridiculously sweet tooth! Oh, oh, it's also healthy :)
- ¾ cup organic sultanas
- ½ cup wholemeal flour
- ½ tsp bicarb soda
- ¼ tsp/good pinch salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup rolled oats, plus some extra for sprinkling
- ½ cup silken tofu
- substitute for 1 egg
- ¼ cup olive oil
- 1/3 cup brown sugar/coconut palm sugar/rapadura/muscovado
- 1/3 cup maple syrup/agave syrup
- 1 tsp vanilla extract
- Walnuts or choc-chips (optional) could also be added, but I don’t think they are needed
- Preheat oven to 180°C. Spray a baking dish with cooking spray, or line it.
- Soak sultanas in boiling water and set aside for 10 to 15 minutes.
- In a bowl, combine flour, bicarb soda, salt, cinnamon, nutmeg and oats.
- Drain sultanas and set aside.
- Blend tofu in a food processer until smooth.
- Add prepared egg substitute, oil, sugar, maple/agave syrup and vanilla. Process until mixture is smooth. Stop and scrape down the sides with rubber spatula, process until well combined.
- Add flour mixture, sultanas and (optional) walnuts/choc-chips to the food processor. Pulse on/off until all the ingredients mixed.
- Turn the mixture into the dish and spread into an even layer.
- Sprinkle the top with some extra rolled oats.
- Bake until light golden and firm to the touch, approx 30-35 minutes.
- When done, remove from oven and cool in the pan. Cut into bars.
Bars can be kept in an airtight container for up to 5 days or in the freezer for many months.