Happy Easter and a Recipe.

Happy Easter! I am glad we have some holidays at the moment, it has given me a time to catch my breath and get organised again, with a view for a smoother term 2. In today’s blog I wanted to share a recipe I have adapted and my first photo tutorial to show the steps to make it.

I originally got this recipe from the Coles online blog. It was made with honey and dried fruit. Here is the link to the original recipe, it is nut free and egg free, and could easily be adjusted to be gluten free too. I find the ‘muesli’ slice idea a great one, and often have a slice of this in a container in my bag  in case I am caught out somewhere without a snack.

The reality when baking it was a little different. While it was easy to throw together, it was very crumbly when cut (we used a spoon to eat the first batch!) so I decided to adjust the recipe a bit. Over the last few months I have made this recipe almost every 2 weeks, adjusting it a little each time. I have changed this recipe so much, I now think I can call it my own.

This term I am also trialling a different way of organising my baking. As there are really 2 steps to mixing this recipe (1. Mix dry ingredients, 2. Add wet ingredients) I decided to make one batch, and premix the dry ingredients for another 2 batches (doesn’t take that much longer…I guess about 6 minutes). These extra batches are stored in airtight containers (or large snap lock bags) in the pantry, and when I need to make the next batch I can just add the wet ingredients and bake.

A production line of dry mixes:

Dry mixes: one ready to make and two to store in the pantry: 


Fi’s Honey & Nut Slice (Fi’s Honey and Nut Slice link to PDF version for easy printing)


1 cup rolled oats

1 cup nut mix (can be whole nuts, I do like to chop mine though. Dried fruit can be used instead)

½ cup Wholemeal flour

1 teaspoon of Baking Powder

¼ cup raw sugar

½ cup coconut

125g Butter

1 tablespoon Honey

2 eggs


  1. Melt butter and honey. I do this in a pyrex jug in the microwave. Once melted, allow to cool. 
  2. Preheat oven to 150 C-160 C (fan forced), and line a slice tin (approx 28cm x 18cm) with baking paper or greased foil.
  3. Combine dry ingredients in a bowl. That’s your oats, nuts, sugar, flour, baking powder and coconut. Mix together.  
  4. Add the cooled butter and honey  then mix.  Add the 2 eggs. Mix thoroughly.

5. Press into prepared tin.

6. Bake for approx 20 minutes, until golden.  Allow to cool.

7. Cut into slices, and store in an airtight container. Keeps well for a couple of weeks. Great for snack and treats. Make a fruit only (nut free) version if sending for school lunches.


I really like the honey flavour in this recipe, especially for having only one tablespoon of honey in it.


Fiona T










1 Comment (+add yours?)

  1. Trackback: Happy Easter and a Recipe. « mypaperlessphd « One Mad Tatter

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