Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|60 g (2 oz) unbleached plain flour||60 g (2 oz) dried, unsweetened, desiccated coconut|
|1/4 tsp baking powder||60 g (2 oz) bittersweet or semisweet chocolate chips|
|1/4 tsp fine sea salt||85 g (3 oz) unsalted butter, melted and cooled to room temperature|
|115 g (4 oz) rolled oats||1 large egg, lightly beaten|
|115 g (4 oz) unrefined light brown sugar, lightly packed||1/4 tsp natural vanilla extract|
Preheat the oven to 180°C (350°F/Gas 4). Lightly oil an 8-inch (20cm) square baking tin and set aside.
Sift the flour, baking powder, and salt into a mixing bowl. Stir in the oats, brown sugar, coconut, and chocolate chips. Stir together the melted butter, egg, and vanilla, then add to the flour mixture and stir just until blended. Avoid mixing more than needed. Transfer to the prepared pan and level the surface.
Bake until slightly risen, golden, and just firm to the touch, about 25 minutes. Put the tin on a rack and let cool before cutting into triangular or rectangular bars or squares.
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