I know I’m not the only one: flour is in short supply at the moment.
It seems New Zealand has gone into a baking frenzy during Level 4 lockdown!
Inspired by an article in the Daily Mail, I decided to have ‘a go’ at making DIY oat flour from whole oats. With the help of a kitchen whizz, blitzing whole oats into a fine flour is easy – it takes less than a minute.
One cup of whole oats blend down into approx one cup of oat flour. The finished result has the texture of wholegrain flour.
Rather than dive into some dainty baking that required a lighter flour, I made this Anzac-Inspired Lockdown Slice. With rationed flour, no golden syrup and no baking soda in my pantry – if this wasn’t a creative lockdown recipe adaption, I give up! The result though…was a delicious golden oaty slice, moist and not at all sickly sweet – just perfect for the biscuit tin and made with just 5 ingredients.
Dulce de Leche is a traditional South American milk caramel spread made by boiling milk and sugar – thus, enough sweetness without the need for golden syrup nor brown sugar. In challenging times, foodies must improvise!
Perfect as a mid afternoon snack, or with a scoop of ice cream for dessert, it was rather yum.
Anzac-Inspired Lockdown Slice
Ingredients
- 1 cup oat flour
- 1 cup whole oats
- 1 cup coconut
- 1 cup Dulce de Leche
- 100g butter
- dark chocolate, to garnish (optional)
Method
- Preheat oven to 175°C. Line a square baking tin with grease proof paper.
- In a bowl mix together dry ingredients – oat flour, whole oats and coconut.
- Over a low heat, melt butter and Dulce de Leche together in a saucepan, stirring until combined into a thick sauce-like texture.
- Make a well in the centre of the dry ingredients, pour in the wet, and mix together well.
- Press mixture into the baking tin with the back of a spoon.
- Bake for approx 20 minutes until golden brown.
- Allow to cool in the tin before slicing. Drizzle with melted dark chocolate
