These are a chewy choco bite. Don't overcook or they'll be rock hard (as mine were, on the edges). From Sweet & Easy Vegan by Robin Asbell (Chronicle, 2012).
1 1/2 c rolled oats 3/4 c spelt flour 1/4 c cocoa or cacao powder 1/4 tsp baking powder 1/2 c rice syrup 1/2 c rapadura/coconut or palm sugar 1/4 c almond butter 2 tbsp ground flaxseeds 2 tbsp oil 1 tbsp nondairy milk 1 tsp vanilla extract 1/4 c slivered almonds
Preheat oven to 170C and line a 20x20cm cake tin. Mix all the dry ingredients (except almonds) in one bowl and mix all the wet ingredients in another bowl or food processor. Pour the wet into the dry and mix until a dough forms. Spread out into the tin and press down with wet hands to even out. Sprinkle the top with the almonds. Bake for 20-30 min until cooked through but not too brown at the edges. Remove from the oven and cut into 16 pieces while still warm. Leave to cool then store in an airtight container.
Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.