Carrot

This yummy carrot slice is a healthier alternative to the chocolate or caramel varieties, and makes a great morning and afternoon energy boost or lunchbox treat.

Crunchy carrot, oat and pumpkin seed slice Recipe

Ingredients

175 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
150 grams brown sugar (Nut Trek, Shop 55-56, Dairy Hall)
3 tbsp golden syrup (Land of Soy and Honey, Shop 10-11, Dairy Hall)
2 tbsp honey (Land of Soy and Honey, Shop 10-11, Dairy Hall)
2 cups coarsely grated carrot (Benny’s Fruit Corner, Stalls 1-2, H Shed)
3½ cups quick-cooking oats (Nut Trek, Shop 55-56, Dairy Hall)
¼ cup sultanas (53° East Nut Shop, Shop 6, F Shed)
3 tbsp pumpkin seeds (Nut Trek, Shop 55-56, Dairy Hall)
3 tbsp sunflower seeds (Nut Trek, Shop 55-56, Dairy Hall)
pinch cinnamon (Nut Trek, Shop 55-56, Dairy Hall)
few drops vanilla extract (Nut Trek, Shop 55-56, Dairy Hall)

Method

Preheat oven to 190°C and grease a 30cm x 20cm biscuit tin with butter.

Gently melt the butter, sugar, golden syrup and honey together in a large saucepan, stirring constantly until sugar is dissolved, butter is melted and the mixture is smooth and glossy.

Remove pan from heat and stir in the carrots, oats, sultanas, seeds, cinnamon and vanilla.

Tip mixture into prepared tin and bake in the oven for around 15 minutes or until lightly golden around the edges. Remove tin from the oven and mark out your squares while it’s still hot. Leave to cool in the tin. When it is completely cool, remove from the tin and cut out the marked squares.