pineapple, cashew & turmeric oaty slices

sunny muesli bars for cold hiking days

these are my take on the mother earth oaty slices i wrote about previously

i love the sunny yellow colour these get from a little pinch of turmeric, plus dried pineapple and cashews to round them out

yields six

ingredients

74g rolled oats

10g whole wheat flour

10g rice malt syrup

25g plain flour

20g neutral oil

25g brown sugar

20g desiccated coconut

2g (0.5 tsp) baking powder

1 tsp vegan egg replacer powder (i use mckenzie’s)

25g dried unsweetened pineapple, diced

25g cashews, diced

0.25 tsp ground turmeric

pinch salt

2-3 tbsp water, as required

method

preheat the oven to 180°C

in a food processor, briefly pulse together the oats (74g), wholemeal flour (10g), rice malt syrup (10g), plain flour (25g), oil (20g), brown sugar (25g), coconut (20g), baking powder (0.5 tsp), egg replacer (1 tsp), turmeric (0.25 tsp), and a pinch of salt

add water, a spoon at a time until the mixture just comes together

stir in the pineapple (25g) and cashews (25g)

turn the mixture out onto a lined baking tray, and press into a large rectangle about 2cm thick

slice into six bars and place evenly across the baking tray

bake for 15 minutes until just golden brown at the edges

let cool before moving, they’re fragile when warm!

store in an airtight container or wrapped individually in tinfoil

best enjoyed in the sun