Ingredients
1 cup traditional rolled oats
1 cup plain flour
1 cup rye flour
1 cup brown sugar
3/4 cup shredded coconut
1 tsp baking powder
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup toasted macadamias, coarsely chopped
180g butter, chilled, grated
500g raspberries, plus extra, to serve
1/4 cup cornflour
1/4 cup caster sugar
Ice-cream and icing sugar, to serve
Method
-
Preheat oven to 180°C fan-forced (200°C conventional). Grease and line an 18 x 28cm lamington pan with baking paper, extending 3cm above sides.
-
Combine oats, plain flour, rye flour, sugar, coconut, baking powder, cinnamon, vanilla, macadamias and butter in a large bowl. Using the tips of your fingers, mix together until it resembles coarse breadcrumbs.
-
Spoon 2/3 of mixture into pan and use back of a metal spoon to press down firmly. Bake for 20 minutes or until beginning to brown. Remove tray from oven and continue to press down base with back of a spoon to set.
-
Meanwhile, put raspberries, cornflour and caster sugar in a medium bowl. Use back of a fork to lightly crush raspberries into a coarse pulp.
-
Spread raspberry mixture over base evenly. Scatter with remaining oat mixture. Bake for 20-25 minutes or until golden and cooked. Cool completely. Dust with icing sugar and serve with extra raspberries and ice-cream.
You might also like to make this choc coconut slice
You might like: