Oaty Chocolate Chip Slice
A delicious oaty slice loaded with dark chocolate chunks and sea salt. Perfect with a cup of tea in the morning or afternoon. To make this low FODMAP swap the honey for maple syrup.
Serves: 12
Time: 35 minutes
Ingredients –
1 1/2 cup rolled oats (use buckwheat flakes if GF)
1 cup shredded coconut
1 cup oat flour (use buckwheat flour if GF)
1/2 tsp baking soda
1/2 cup coconut oil, melted
1/2 cup honey
3 tbsp coconut sugar
3 tbsp boiling water
1/2 tsp sea salt
100g dark chocolate, roughly chopped
Method –
Pre-heat the oven to 180C and line a loaf tin with baking paper.
Add all of the ingredients to a bowl, expect the dark chocolate, and mix until well combined.
Pour the mixture into the lined loaf tin and press to evenly spread.
Add the dark chocolate and press it deep into the mixture so you get chocolate chunks scattered throughout the mixture and on top.
Place in the oven for 25 minutes. Once golden brown, take it out and place in the fridge to set for 1 hour.
Once set, cut into squares and store in an airtight container in the fridge for up to 2 weeks.
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