Sweets
Healthy Caramel Slice
Serena Carter
Ingredients Method
Base 1 cup rolled oats 30 g almond meal 60 g dates chopped 2 tbsp. coconut oil 2 tbsp. light coconut milk 1 tbsp. rice malt syrup Caramel filling 1 cup cashews 200 g dates chopped ¼ cup light coconut milk 2 tbsp. coconut oil 2 tbsp. rice malt syrup Pinch of sea salt flakes Chocolate topping ½ cup raw cocoa powder ⅓ cup coconut oil 150 ml rice malt syrup
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For the filling, place cashews in a glass or ceramic bowl and cover with cold water. Stand for 2 hours. Drain well. For the base, preheat oven to 180 degrees. Line a baking tray with baking paper. Spread oats over tray. Bake oats for 6 minutes or until golden. Process oats in a food processer until coarsely chopped. Add almond meal, dates, oil, milk and rice malt syrup and process until a sticky mixture forms. Grease and line the base and sides of a 16x26cm slice pan. Press mixture from processer into the pan. Bake for 8 minutes or until firm. Cool completely. For the filling, process the cashews until finely chopped. Add dates and coconut milk and process until well combined. Add oil, rice malt syrup and salt. Process until smooth. Spread over prepared base. Use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm. For the topping place all the ingredients in a heatproof bowl set over a pan of simmering water. Cook, stirring constantly for 4 minutes or until the mixture comes together. Pour over filling. Smooth the surface. Place in fridge for at least 6 hours or until set( I prefer to leave it overnight). Use a sharp knife to cut into 24 squares.
This is my recipe for a healthy caramel slice. It is suitable for vegans, its low calorie and great for people wanting to avoid sugar in their diet. From my experience in making this slice you have to use the exact quantity of rice malt syrup otherwise the slice will not set correctly.
Carrot Muffins
Natalie Simpson
Ingredients Method
2 cups wholemeal self-raising flour
1 tsp. baking powder 2 tsp. cinnamon 1 cup quick-cooking oats ⅓ cup honey 2 eggs 1 cup low-fat evaporated milk 1 tbsp. lemon juice 1 cup grated carrot
1 large apple, peeled, cored and grated
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Sift flour, baking powder and cinnamon, stirring. Add oats. In blender, combine honey, eggs, milk, lemon juice, carrot and apple. Pour over dry ingredients and mix lightly. Fill greased non-stick muffin pans two-thirds full with mixture and bake in a moderately hot oven at 200 degree for 20-25 minutes. Serve warm.
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