Wednesday, 31 July 2013


Hello Kylie

My favourite way to use gluten free oats is making a no bake carob oat slice.
Before being diagnosed with coeliac disease I used to love eating plain raw oats, dry, without any milk! I now make this recipe for my son and me. I sourced this recipe from and modified it to suit our diet.


1 cup dates
1 cup other dried fruit, eg sultanas
1/2 cup brazil nut (original recipe uses almonds in their skins)
2 cups rolled oats (I substitute 1/3 - 1/2 cup LSA mix)
1 tablespoon vanilla essence
2 tablespoons unsweetened carob powder
2 tablespoons approx rice syrup (have also used glucose syrup and honey successfully)


Combine all ingredients, except syrup, in a *sturdy* food processor (I broke my el cheapo on this recipe). Process and slowly add syrup until mixture begins to stick together. Press into slice tin lined with greaseproof paper, refrigerate until firm.

I've modified it. I left out the rice syrup. I use fresh Medjool dates and raisins instead of sultanas.
I use pecans instead of Brazil nuts.
I also add some hemp seeds and chia seeds most times, if I have them at home.

Best wishes
M Jasinska

To source our GF Oats click here...


Anonymous said...

This recipe works really well, I rolled the mixture into small truffle sized balls and coated some in toasted desiccated coconut and some in toasted sesame seeds, they look great and pass the kid test!

vijay k said...

thanks for sharing information