Coburg Farmers Market to buy fruit and vegies, talk to stall holders about what I had made with their ware (the chocolate pasta lady could not believe I served it with ragu) and share a chocolate toffee apple in the sun. We ran into a friend whom I have been meaning to contact for too long.
kombucha stall. Kombucha, a fermented tea with many health claims, is not something you see often around these parts. This may explain why the woman at the stall was so forthcoming with information about it. We walked away with a bottle as well as a raw choc mint tart.
Chocolate Log Blog but summer is really not the weather for fruit mince and I find that the last few years it has sat in my fridge until the weather cooled. I loved how Choclette's fruit mince had chocolate in it. So I added some chopped chocolate which was delicious but hit and miss. In retrospect I suspect that Choclette's fruit mince had cooked the chocolate into it and would like to try that.
How to Cook Good Food. I think a bit more oats in topping would have made the dough firmer and crispier.
It was best on the day of baking. E and Sylvia had a piece each crumbled over strawberry yoghurt. Sylvia loved the slice - but without the fruit! E thought it would be delicious with cream or custard for dessert. I love it with a cuppa tea.
Previously on Green Gourmet Giraffe:
One year ago: WHB Apple and mince crumble
Two years ago: Tahini lime rice with some multicultural day thoughts
Three years ago: Long Weekend eats: crumble and cake
Four years ago: The Amazing Chocolate Cake in a Mug
Five years ago: Novel Food 4: Drowned Broccoli
Fruit mince slice with chocolate chunks
Adapted from How to Cook Good Food via Chocolate Log Blogg
170g soft brown sugar
170g butter or margarine
70g plain flour
70g wholemeal flour
150g quick oats (I pulsed my rolled oats in a blender)
1/2 tsp bicarbonate of soda
250g fruit mince*
1 small apple, peeled and grated*
75g dark chocolate chopped*
icing sugar, to serve
Preheat oven to between 170 to 180 C (See my Oven Note below). Grease and line a square 22cm cake tin.
Cream butter and sugar (but beaters or hand - I used nattalex and just stirred mine vigourously with a spoon). Stir in flours, oats and bicarb of soda.
Spread about three quarters of the mixture into the prepared tin. This isn't easy - best to drop little blobs and spread them into each other.
Mix fruit mince, grated apple and chocolate. Gently spread over the base in the cake tin. Now spread the remaining oat mixture onto the fruit mince mixture. It doesn't have to cover the fruit mince completely.
Bake until golden brown. Oven Note: Laura said it took her 30 minutes at 170 C. In my slow oven it took 15 minutes at 180 C and 15 minutes at 190 C and still wasn't quite browned enough.
Cool in the tin. Cover in icing sugar (I used a small sieve to scatter it evenly). Slice into squares or bars (I cut about 30 squares). Keep in an airtight container (ours has lasted 3 days so far).
*NOTE: I used my own home made fruit mince which was made in December. It had dried out a little in the fridge but was also a bit dry to start with. I added apple to give a bit more moisture but might not if using jarred fruit mince. I also thought more chocolate would be good or maybe even heating the chocolate in the fruit mince to have it throughtout the slice rather than occasional chunks.
On the Stereo:
Sigh no more: Mumford and Sons