Brazil nut & goji berry Sydney special

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Preparation info

  • Make

    12-20 pieces

    , depending how large you cut them
    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

According to my paternal grandmother, Molly, the wheat-free crunchy and slightly crumbly slice that I based this on was Dad’s favourite as a young man. I have to say I don’t remember it from my childhood Wanganui days (and nor does Dad, interestingly) but I found the recipe that inspired this in a handwritten book my mother has of recipes she’d collected from family, friends and magazines, stretching back years. Why it’s associated with Sydney is anyone’s guess - we have no relative called Sydney and Dad didn’t go to Australia until I was 16 years old. I also like the fact that this slice seems so incredibly virtuous. Goji berries, as I wrote about earlier, are considered by some to be a super-food. Brazil nuts are grown in the Amazon, so by using them regularly you’re helping keep the Amazon forested. And finally - it’s wheat-free - which seems to be more and more in demand. So, ignoring the amount of sugar and butter in this, eating it should make you feel like you’re doing your bit to help the world.

Ingredients

  • 150 g butter
  • 170 g light Muscovado or brown sugar
  • 30 g goji berries, or try it made with dried cranberries or sultanas
  • 170 g oatmeal or rolled oats
  • 80 g desiccated coconut
  • 70 g chopped Brazil nuts
  • a pinch of salt

Method

Preheat oven to 160°C.

Line a 25-cm square baking tin with non-stick baking parchment.

Melt the butter in a pot over a moderate-low heat. Stir in the sugar and goji berries and keep stirring, turning the heat up slightly, until the sugar has melted into the butter - rather like a fatty caramel. Mix in the remaining ingredients then gently press the mixture into the tin. Bake in the centre of the oven for 20-25 minutes until dark golden in colour, turning the tin around halfway through. Leave to cool for 5 minutes, then cut into portions while still in the tin using a bread and butter knife. Leave it to cool down in the tin then carefully remove and place on a cake rack for 10 minutes. Store in an airtight container for up to a week.