ANZAC Slice

Print Friendly, PDF & Email

Thanks to our resident chef Heather for this easy one!

Ingredients

1 1/4 cups plain flour

3/4 cups rolled oats

3/4 cup lupin flakes

1 cup firmly packed brown sugar

1 cup shredded coconut

150g butter, chopped

2 tablespoons golden syrup

1/2 teaspoon bicarbonate of soda

2 tablespoons boiling water

Method

Preheat oven to 180°C/160°C fan-forced. Grease and line a 3cm-deep, 19cm x 29cm (base) slice pan with baking paper, allowing a 2cm overhang at long ends.

Combine flour, lupin flakes, oats, sugar and coconut in a large bowl. Make a well in the centre.

Place butter and syrup in a saucepan over low heat. Cook, stirring occasionally, for 8 to 10 minutes or until smooth. Combine bicarbonate of soda and boiling water in a jug. Remove butter mixture from heat. Stir in bicarbonate of soda mixture. Add to flour mixture. Stir to combine.

Transfer to prepared pan. Using the back of a spoon, press mixture evenly into pan. Bake for 25 to 30 minutes or until golden. Cool in pan. Cut into squares. Serve.

Stay up to date

More recipes

Raspberry and lupin overnight oats

Print Friendly, PDF & Email

Ingredients– 40g frozen raspberries, microwaved and mashed– 30g 5-Grain Goodness muesli– 10g toasted protein flakes – 5g chia seeds – 70g plain yogurt – 1/2 scoop vegan vanilla

Free recipe ebook

Print Friendly, PDF & Email

With over 20 recipes in an easy pdf download – this is a great place to get started with all our lupin products!

Hazelnut and chocolate muesli bars

Print Friendly, PDF & Email

1 tablespoon white chia seeds ¼ cup (60ml) water ½ cup (125ml) maple syrup ¾ cup (70g) rolled oats ¾ cup (70g) toasted protein flakes