Thanks to our chef Heather for this easy one!


  • 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


  1. 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.

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

  3. 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.

  4. 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.