Devondale Farmers Cookbook
Kathy and her husband Anthony milk 160 cows on 220 acres at Willow Grove. The farm has extensive frontage to the Latrobe River and they have undertaken intensive tree planting for shelter, shade and erosion control over their 24 years of ownership.
Chewy Oat Slice Ingredients 1 cup self raising flour 1 cup desiccated coconut 125g Devondale Unsalted Butter, melted 1 egg, beaten 1 cup quick oats 1 cup caster sugar 1 tbsp honey PREP TIME: 10 MINS COOK TIME: 25 MINS SERVES: 15 BARS RECIPE BY KATHY LALOR Kathy and her husband Anthony milk 160 cows on 220 acres at Willow Grove. The farm has extensive frontage to the Latrobe River and they have undertaken intensive tree planting for shelter, shade and erosion control over their 24 years of ownership.
Method 1. Mix all ingredients thoroughly in a large bowl. 2. Evenly press mixture into a lined 20cm square pan slice tin, lined with baking paper. Cut baking paper larger than the tin so that you have an overhang, making it easier to remove the slice once cooled. 3. Cook in a preheated moderate oven (160ºC fan-forced) for approximately 20-25 minutes, until golden and firm. 4. Cool in the tin. Serve cut into bars.
