Nutrition know-how
| Calories (kcal) per serve | Fat (g) per serve |
| 177 | 5 |
Ingredients
225 grams wholemeal flour
65 grams rolled oats
55 grams packed brown sugar
0.25 teaspoon baking soda
0.25 teaspoon salt
2 large eggs, lightly beaten
60 grams unsalted butter, softened at room temperature
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
160 grams natural strawberry jam
170 grams finely diced strawberries, optional
Directions
- Preheat the oven to 175°C. Line a square 20 cm metal baking pan with a piece of baking paper or foil so it comes up and over two sides by about 2.5 cm (you’ll use it to lift the finished bars out of the pan). Set aside.
- In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt.
- Add the eggs, butter, vanilla extract, lemon juice and lemon zest. Use clean hands or a fork to gently mix the dough together until it’s uniform and crumbly. Set aside 65 grams of the mixture.
- Add the remaining mixture to the bottom of the prepared pan, pressing evenly to cover the bottom and to fill in any holes.
- Stir together the diced strawberries and jam.
- Evenly spread the strawberry mixture over top. Crumble the remaining dough mixture over top to cover evenly and press it down slightly. Bake for 35–40 minutes or until lightly browned.
- Remove from the oven and let cool on a wire rack until room temperature.
- Use the baking paper to lift out of the pan and slice into bars carefully using a serrated knife.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
