This oaty slice combines wholesome goodness with peanut butter-chocolate icing.
Words: Extract from Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer
This recipe was shared with me by my friend Jo who I met when I first arrived in this beautiful country. I was her daughter’s nurse — that was 23 years ago.
She originally made these for me when I had my first born, and I couldn’t get enough of them. Full of oaty goodness, they were perfect for getting me through the early days of motherhood. You could try them with other dried fruits, too.
Apricot, Ginger & Oat Slice
Makes: 10–12 slices
1 tablespoon runny honey
1/4 cup soft brown sugar
1/4 cup white sugar
2 cups rolled oats
1/2 cup desiccated coconut
1/2 cup dried apricots, chopped
2–3 small pieces crystallised ginger, finely chopped
1 teaspoon vanilla extract
1/4 cup crunchy peanut butter
1/2 cup chocolate chips (dark or milk)
In a small heatproof bowl, microwave the butter and honey for 1 minute.
In a large bowl, mix together the remaining ingredients except the vanilla. Stir in the melted butter, honey and vanilla and combine well.
Press the mixture into a lined heatproof dish, and microwave on high for 3 minutes. Carefully remove (it will be hot) and set aside to cool.
In another bowl, microwave the peanut butter and chocolate chips on high in short bursts until the chocolate has melted. Stir to mix and then spread onto the cooled oat mixture.
Refrigerate until completely cool, then cut into slices or squares. Best kept in the fridge.
Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer, photography by Christall Lowe, published by Bateman Books, RRP$49.99, Release Date 11th October 2021. To purchase check your local bookstore or any online retailers.