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Home / Eat Well / Recipes
By
Annabel Langbein
Cook, food writer, publisher and columnist for Canvas
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This wonderful slice transports well and slices easily, perfect for a camping expedition or a picnic.
Base
| ¾ cup | Plain flour (Main) |
| ¾ cup | Wholemeal flour (Main) |
| ¾ cup | Rolled oats (Main) |
| ¾ cup | Brown sugar |
| 180 g | Cold butter, diced |
Topping
| 3 | Eggs |
| ¼ cup | Brown sugar |
| 1 tsp | Vanilla extract |
| ½ cup | Walnuts (Main) |
| ½ cup | Almond flakes (Main) |
| ¾ cup | Raw almonds (Main) |
| ¾ cup | Chopped dates |
| ¾ cup | Apricots, finely chopped (Main) |
| ¾ cup | Dark chocolate chunks, or chopped chocolate (Main) |
| ¾ cup | Coconut threads (Main) |
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Directions
- Preheat oven to 150°C. Line the base of a 23cm spring form cake pan with baking paper and grease the sides.
- To make the base, blend all ingredients together in a food processor until mixture forms a fine crumb. Tip mixture into prepared tin and spread out evenly, pressing firmly to form an even base.
- Mix all topping ingredients together in a bowl and spread over base. Press down firmly and bake until golden, about 40 minutes.
- Allow to cool fully in tin then chill in the fridge for at least half an hour before slicing into wedges. Keeps well in a covered container in a cool place.
See more of Annabel's recipes for camping here
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