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Thursday 25 October 2012
Raspberry Oat Slice and Craft Show and Tell
As I wrote last night, I have having computer problems - it seems to happen every now and again on this blog. I still haven't solved it (but thanks to those who have responded) but have a few ideas. It means that it is taking time from my blog and making it harder to comment, so apologies to those whose blogs I am commenting on less than I would like.
bread that day too.)
Tally's Treasury. Sylvia wanted them all for herself.
Magic Fabric kits that my sister in law Erica gave me. I'd never heard of it before but it is quite fun to stick on all the bits and pieces. Great for a quick craft session. Can you spot the ukelele that has been very popular?
Lastly this owl below was really my project, though Sylvia sort of danced around the edges. I have a photo on pinterest of some owls made out of toilet paper rolls. It is one of my most popular pins and yet the link is broken. I finally had a go at making some. They don't look as cute but the card I used for the feathers was too stiff and each row had to be held on to dry with a rubber band, so finally I just glued on some googly eyes and a beak and feet and it was close enough for jazz!
Previously on Green Gourmet Giraffe:
One year ago: Cauliflower alfredo pasta sauce
Three years ago: Snags, coleslaw and Julie/Julia
Raspberry Oat Slice
Adapted from Colleen Patrick-Goudreau's Color Me Vegan
makes 16 squares
1 cup rolled oats - ground to quick
1 cup wholemeal flour
3 tbsp ground linseed (flaxseed)
2 tbsp hemp seeds
1 tbsp chia seeds
1/2 tsp cinnamon
1/2 tsp baking powder
125g margarine (I used nuttalex)
1 tbsp coconut sugar (or brown sugar)
1 cup raspberries (I used frozen)
2 tbsp maple syrup
1 tbsp lemon juice
Make the raspberry sauce first. Simmer raspberries, maple syrup and lemon juice for about 8 minutes or until the sauce starts to thicken. Set aside. As it cools it will thicken more.
Mix remaining ingredients (except the coconut sugar) together until you have a clumpy mixture. Press half of it into a lined 20cm (8 inch) square cake tin. I started doing this with the back of a spoon and then found it easier to do it with my hands. Bake at 180 C (350 F) for 20 minutes.
Pour raspberry mixture onto cooked base and scatter with remaining half. Sprinkle with coconut sugar. Bake for another 20 minutes until the top is golden brown. Cool in the tin. Cut into 16 squares. Eat warm or at room temperature. Keeps for at least three days in an airtight container.
On the Stereo:
The Singles: Suede
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo posts.