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OATMEAL SLICE RECIPE

This low gluten sourdough recipe uses rolled oats (oat meal), barley flour, rye flour, desiccated coconut, nuts, dried fruit, butter and eggs to make a nutritious snack. It is a little crumbly straight out of the oven but cuts fine when cool.

 

INGREDIENTS

Use a 24 x 11 x 9cm deep bread tin.

  • 2 cups rolled oats/oatmeal.
  • 1/4 cup almonds.
  • 1/4 cup brazils, chopped.
  • 1/2 cup raisins.
  • 1/4 cup lyci/wolf/gogi berries.
  • 1/2 cup black apricots
  • 3/4 cup + 1 tablespoon water.
  • 2 tablespoons blackstrap molasses.
  • 1/2 cup sourdough starter.
  • 200 gm butter, softened.
  • 2 eggs.
  • 1 cup barley flour.
  • 1 cup rye flour.
  • 1/2 teaspoon Celtic sea salt.
  • 1/4 teaspoon cardamom.
  • 1/4 teaspoon ground cloves.
  • 1/2 teaspoon cinnamon.
  • 1/2 cup desiccated coconut.
  • tablespoons of water.

 

INSTRUCTIONS

Combine the rolled oats, nuts and dried fruit in a bowl, add the water, molasses and sourdough starter and mix well with a wooden spoon.

Combine the butter and eggs in a food processor at medium speed for a minute. Mix the barley flour, rye flour, salt, spices and desiccated coconut in a separate bowl then add the flour mixture to the butter and eggs and process until the batter is of an even consistency. Transfer the batter to the oatmeal mixture and mix well with a wooden spoon. Leave for an hour for the oats to soak up the water.

Stir briefly with a wooden spoon then transfer to a greased and floured baking tin. Spoon in the mixture and level out with a spatula. Leave to rise in a warm place (28-32C) for 12-20 hours or until the mixture has increased a little in size. Because this recipe uses low gluten ingredients it won't rise like wheat bread. Bake at 180C for 50 minutes or until a clean knife comes out dry. When cool cut into slices and serve with butter.

 

NOTES

1. As some types of oats will absorb more or less water than others you may need to slightly alter the quantity of water used. Make a note of the type of oats and always use the same ones for this recipe.

2. I usually make the sourdough starter with spelt flour but you may like to use rye or barley flour.

3. It is possible that dry almonds may not soak up enough moisture from the cake mixture. If you have concerns about antinutrients remaining in the almonds then you may like to soak them in water for a few hours before you add them to the recipe.

4. This recipe could be improved by grinding the nuts into a flour. You would then need to add a little more water to get the right consistency.

 

MEASUREMENTS
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32

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