cranberry & seed slice
1 egg white
⅓ cup (80ml) rice bran oil
⅓ cup (95g) honey
½ cup (80g) wholemeal self-raising flour
¾ cup (75g) shredded coconut
½ cup (70g) pepitas
½ cup (70g) sunflower seeds
⅔ cup (95g) dried cranberries
80g 70% dark chocolate
Preheat oven to 170°C (315°F) fan-forced.
Whisk egg, egg white, oil and honey together until smooth. Mix in flour and coconut.
Add pepitas, sunflower seeds and cranberries and mix until combined.
Grease a brownie tin (28cm x 18cm) with oil, line base with baking paper and pour in mixture. Using a spatula, spread the mixture evenly in the tin.
Bake for 20 minutes.
Remove from oven and allow to cool for 20 minutes in the tin, before removing the slice and placing it on a wire rack to cool further.
Once, cooled, melt chocolate and spread a thin layer over the top of the slice. Allow chocolate to set before slicing.
Makes 15 slices.