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Oaty Base 1½ cups wholemeal flour ¾ cup rolled oats ¾ cup soft brown sugar 180g butter, chilled and diced Nutty Topping 3 eggs ¼ cup soft brown sugar 1 tsp vanilla extract ½ cup each walnuts and flaked almonds ¾ cup each thread coconut, raw almonds and chopped dates, chopped dried apricots and chopped dark chocolate
© Annabel Langbein Media
Preheat oven to 150˚C fanbake. Grease the sides of a 23cm-diameter springform cake tin and line the base with baking paper.
To make the Oaty Base, place all ingredients in a food processor and whizz until the mixture resembles a fine crumb, or grate the butter into the dry ingredients and work with your fingers until the mixture resembles a fine crumb. Press evenly and firmly into prepared tin.
To make Nutty Topping, mix all ingredients in a bowl. Pour over uncooked base, press down firmly and bake until golden (30-40 minutes). Allow to cool fully in tin, then chill for at least half an hour before slicing into wedges to serve. Store in an airtight container in a cool place for up to a week.
This recipe is from my book The Free Range Cook: Through the Seasons
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