My original recipe I had made for many-many years, this version of the recipe is newer and was created for the simple fact of experimenting with different ingredients. After all, every moment I bake or experiment it is a mini celebration of expression and I love to see whether different ingredients might work or not. The original one I call the less healthier version; does not contain any of the dried fruit, agave nectar or raw coconut goodness. The original recipe has a whole block of butter (250g), golden syrup instead of the agave nectar, oats, flour, desiccated coconut, bicarbonate with milk and granulated sugar instead of the golden caster sugar. Yikes. Buttery indulgence and still a winning recipe.
This version definitely works and is a new favourite in our household. It seems simple and easy because it is. You can pack it into lunch boxes, enjoy it when you feel like something sweet, with your favourite tea or share them with work colleagues and loved ones. They are full of goodness from the oats, coconut and the dried fruit. Obviously not so much from the sugar or bit of butter, but definitely just focus on the others and remember balance is key.
With this recipe you can play around with different dried fruit if you want to and it is so delicious.
(This recipe creates 48 small squares/ 12 large squares/ 24 rectangles.)
2 cups oats
1 cup unsweetened desiccated coconut
1 cup plain flour (use gluten free if needed)
1 cup golden caster sugar (coconut sugar works well too)
1 teaspoon bicarbonate of soda dissolved in 100 ml of full fat milk (you can also opt for a diary free milk like Unsweetened Almond Milk or Coconut Milk)
50 ml unsalted butter
1 tablespoon agave nectar
100 ml Raw Coconut Goodness (Pure Unsweetened Coconut flesh from Tiana)
1 cup dried apricots, chopped finely
½ cup dried prunes, chopped finely
- Preheat oven to 180°C/ 160°C fan. Prepare an oven tray (Traybake tray from Lakeland external dimensions 34.5 x 24 x 4cm H. [13½” x 9½” x 1½”])
- In a large mixing bowl add all the dry ingredients and mix well.
- In a microwave proof jug, melt the Raw Coconut Goodness until a liquid paste (a few seconds will do) and mix the agave nectar together and then add it in the dry ingredients along with the dried fruit. Melt the butter as well and add it in to the mixture. Then add the bicarbonate of soda mixture and mix everything until well incorporated.
- Place the mixture into a baking tin (I used a non-stick tray from Lakeland…) and press the mixture down evenly with the back of a tablespoon. Bake for 20 minutes or until golden brown.
- When it is done. Take it out of the oven and let it cool on a wire rack, while it is still warm, cut into squares or rectangles and let it cool of completely. As it cools it will harden further.
Enjoy your week and take care!