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Oatmeal and Currant Jelly Slice

Oatmeal and Currant Jelly Slice   

Naughty but nice, this spring time treat is sure to please even the vegetarians and vegans!  Packed with goodness using the old favourite rolled oats, it is a sweet slice with no added sugar that’s perfect as a snack on the run or before or after exercise. It makes a great dessert with some coconut yoghurt! These energy packed bites are so delicious and easy to prepare.

(Makes 24 x 4cm biscuits)

A –       1 cup of apple juice

1 cup currants

1 tsp cinnamon

1 tsp vanilla essence

1/8th tsp sea salt

2 Tbls maple syrup

B –       2 open range eggs

1/3rd cup safflower oil

Grated rind and juice of 1 lemon

C –       4 cups rolled oats

1 cup flour

2/3rd cup sunflower seeds

¼ cup sesame seeds

½ cup chopped walnuts

Bring all ingredients in A) to boil and simmer for 5 minutes. Cool to room temperature. Add ingredients in B) and beat together. In a large bowl, combine all ingredients in part C). Then add parts A) and B) to the bowl and mix well.

Oil a muffin tray and spread mixture 1cm deep pressing into the tray. Bake at 180⁰C (375 F) for 25 minutes or until lightly browned. Cool a little, then spread the with the currant jelly topping and cool in the fridge to set.

Currant Jelly:

3 ½ cups apple juice

2 cups currants, washed

2 heaped Tbls Agar flakes

Pinch sea salt

Bring ingredients to the boil and simmer for 3 minutes. Allow to cool and almost set, then spread onto biscuit base and cool to set.

Thanks to Linda Krick  for this recipe. Linda is a Medical Herbalist with an interest in nutrition and healthy lifestyle balance.

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