I use wholemeal spelt quite a lot, it adds a great flavor and when used half and half with white flour the kids never know. Spelt does need slightly more moisture than normal flour so either take a table spoon of flour out when measuring ingredients or add a Tablespoon of milk. I also love shredded coconut rather than desiccated at the moment. It has so much more texture and doesn't get lost.
This slice is best kept in the fridge it goes nice and fudgie when kept cool. Yum.
Spelt Chocolate Slice
250g butter melted
1 ½ cups of brown sugar
2 tsp vanilla essence
1 cup of plain Wholemeal Spelt
½ cup white self raising flour
4 table spoons Cocoa powder
1 cup shredded coconut
1/3 cup LSA meal (Linseeed, Sunflower and Almond)
2-table spoons milk
Mix all the ingredients together in the one bowl.
Pour into a tray (greased and paper lined) approx 30 x 20 cm. Spread the mix out evenly and bake at 180° for approx. 30 mins or until the edges have come away from the side of the tray and it passes the fork test. This slice works well slightly over cooked rather than under.
Allow to cool and ice – I usually have left over icing in the freezer and use what ever is available. Or this one - 2 tblsp cocoa powder, 1 cup of icing sugar and hot water added gradually a tblsp at a time until a spreadable paste is formed.
|This batch is iced with left over butter icing from the cup |
cakes we were also making, anything goes with this slice.