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OATMEAL SLICE
Egg and cow milk free.

This low gluten sourdough recipe uses rolled oats (oat meal), barley flour, rye flour, desiccated coconut, almonds and brazils, dried fruit and butter to make a nutritious snack. It is nice when left to cool but even better when eaten an hour after being removed from the oven.

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

• 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.
• 200 gm butter, softened.
• 2 cups rolled oats/oatmeal.
• 1/4 cup almonds.
• 1/4 cup brazils.
• 1/2 cup raisins.
• 1/4 cup lyci/wolf/gogi berries.
• 1/2 cup black apricots, chopped.
• 1 cup water.
• 2 tablespoons blackstrap molasses.
• 1/2 cup sourdough starter.

INSTRUCTIONS
Mix the barley and rye flour, salt, spices and desiccated coconut in a bowl then process for a minute in a food processor at medium speed with the butter.

Add the rolled oats to a separate large bowl. Grind the nuts in a blender into a course flour then add to the rolled oats. Add the dried fruit, water, molasses and sourdough starter and mix well with a wooden spoon. Tip the flour and butter mixture into the oatmeal and mix well with a wooden spoon.

Spoon the mixture into a greased and floured baking tin 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 may only rise a half an inch. Bake at 180C for 50 minutes or until a clean knife comes out dry. When cool cut into slices and serve with butter.

NOTE
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. If your sourdough starter is thick then you may need to compensate by adding a little more water.

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 × 1.8 + 32 Post your comments at the Rejoice Newsgroup. Exchange recipes and experiences with others interested in traditional food preparation at the Rejoice-In-Life News Group. Sign up at rejoiceinlife newsgroup MORE RECIPES MAKE FRIENDS WITH GoodBugs™ Simple recipes - great results. Culture: probiotic sauerkraut. Make: kefir and simple cheese. Bake: Sourdough bread, cakes, Christmas cakes and puddings. - Easy sourdough starter recipes. Brew: Refreshing probiotic ginger beer type beverages made with a probiotic starter culture that you can buy at your health food shop. Get Abby's recipe for low alcoholic real beer. It is easy to make; just brew it in the bottle and ready to drink in 5 days. > Get more information.

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