With a tangy hint of orange and the chewy texture of cranberries and sultanas, this slice is a delightful snack that’s as nutritious as it is delicious. The combination of wholemeal flour and oats provides a satisfying crunch, while the honey adds a touch of natural sweetness.
Ingredients:
- 1 1/4 cups (185g) wholemeal plain flour
- 2 teaspoons finely grated orange zest
- 1/2 cup (110g) brown sugar
- 1 1/2 cups (135g) Coles rolled oats
- 1/4 cup (35g) Coles Sweetened Dried Cranberries
- 1/4 cup (40g) Coles Australian Raisins
- 125g butter, chopped
- 2 tablespoons honey
- 1/2 tsp bicarbonate of soda
- 2 tablespoons boiling water
- 2tbsp Coles Australian Flaked Almonds
- 1tbsp pepitas (pumpkin seeds)
- 1 tbsp honey, extra
Method:
Preheat the oven to 180°C. Grease a 18cm x 28cm (base measurement) cake tin and line the base and two long sides with baking paper, leaving the sides overhanging.
In a large bowl, mix together the wholemeal flour, orange zest, brown sugar, oats, dried cranberries and sultanas.
In a small saucepan, melt the butter with 2 tablespoons of the honey over a medium heat. Stir until the butter is completely melted.
Add the bicarbonate of soda and 2 tablespoons of boiling water to the butter mixture and stir until bubbling. Remove from the heat and set aside until the bubbles subside.
Make a well in the centre of the dry ingredients. Pour in the butter mixture and stir until well combined.
Press the mixture firmly into the prepared pan. Sprinkle the flaked almonds and pepitas over the top and drizzle with an extra tablespoon of honey.
Bake for 25 minutes or until golden brown and firm to the touch.
Allow to cool in the pan before slicing to serve.
