Back in the kitchen and loving it yesterday, my sister has a super sweet new role working with the lovely peeps at Coconom which means I get to try out some Autumn recipes using their lovely plain and flavoured coconut sugar. I am always looking for healthier ways to sweeten my baking and porridge and well everything (I do have a major sweet tooth) so when she asked me to give it a go, I said yes please!Wanting to fill our home with the scent of sweet spices I decided to make a few alterations to this recipe and bake some oaty chai inspired goodness for visitors and the husband to come home to. Keep reading for the recipe and leave a comment if you would like to try out this yummy sugar in your home baking as I have a pack of the plain sugar to send to someone!CHAI AND ORANGE OAT BARS with citrus peel and ginger sugar.
115g butter softened
1/2 cup Coconom ginger coconut sugar
1/2 teaspoon vanilla extract
3/4 cup self raising flour
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp salt
1 1/2 cups rolled oats
Juice and zest of 1/2 an Orange
1/2 cup citrus peel
1/2 cup toasted walnuts
Preheat oven to 185°.
In a separate bowl pour the orange juice and zest over the oats, mix and leave to stand while you follow the steps below.
In a large bowl, cream together the butter, coconut sugar, egg and vanilla extract until smooth.
Sift flour, spices and salt over the wet ingredients and mix.
Then stir in the oats, walnuts and mixed peel.
Chill for 10 minutes in the fridge.
Then scrape into a parchment lined buttered 8″ metal cake tin and smooth out evenly.
Bake for about 25 minutes or until nice and golden brown on top and the sides pull away from the tin.
Let cool in the tin and then slice and serve with hot cups of tea.