8 serves
1 tipChewy Oat Slices with Carrot and Pistachio
Method
- 1Preheat oven to 160°C fan-forced (180°C conventional). For a crispier, crunchier slice, preheat to 180°C fan-forced (200°C conventional) and use the same cooking time.
- 2Place the grated carrot in a bowl, add a tiny pinch of salt asivnd mix to combine. Then put into a sieve and squeeze out any extra juice.
- 3Remove the shells from the pistachios and roughly chop.
- 4Place the oats, flour, brown sugar and pistachios in a bowl and make a well in the middle.
- 5In another bowl, mix together the oil, maple syrup and carrot. Add this mixture to the bowl with dry ingredients and mix well to combine.
- 6Line a 28 x 18 cm slice tray with baking paper.
- 7Spoon the mixture into the tray, pressing it into the corners and flattening it with the back of a spoon. You want the mixture to be well packed, but not fully compacted.
- 8Bake for 30 minutes. Remove slice from the oven and allow to cool for 10 minutes.
- 9While still warm and in the tray, portion the slice using a knife into 16 squares or to the size you prefer.
- 10It is very important to allow the oat slices to cool fully before removing them from the tray otherwise they may crumble. Store in an airtight container at room temperature for up to 7 days.
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...And that's it, enjoy!
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Ingredients
Main ingredients
100 g carrot (finely grated, roughly equivalent to 2 small-medium carrots)
Salt
200 g pistachio nuts (shell on)
200 g jumbo oats
75 g plain flour
125 g brown sugar
150 g vegetable oil
50 ml maple syrup
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We don’t actually know how much longer than 7 days they last, as they are always eaten before then!
We don’t actually know how much longer than 7 days they last, as they are always eaten before then!
