in these current greys you need blacks or whites

Bemoaning my lack of blogspiration, yet again, the other night over a cup of tea and a slightly disasterous but still tasty rhubarb, honey and banana muffin, my flatmate likened me to those artists whose really good work only comes when they're at rock bottom. I'm in this happy grey sunshiney bubble, and whilst that's all well and good, whinging seems to make the best blog-fodder. He reckoned you need those extreme blacks and whites rather than greys to get the best work. Maybe it's because I'm teetering on the edge of something exciting. Maybe I'm happy just chugging along. Maybe I'm just insanely busy, or, too busy receiving text messages that leave me beaming while walking down the street to have a big whinge. Maybe it's about time I got drunk and did something embarrassing. Maybe it's time for a recipe!   

Last weekend, unhungover on Saturday, I went out to Lyall Bay and paid a visit to one of my favourite cafes before having a wander along the beach. I had a couple of Havana coffees and a peach oaty. Sunday saw me stop by another favourite, Deluxe on Kent Terrace, and the same oaty was in the cabinet. I cheekily asked the baker, who was tucked behind the well stocked and beautifully filled cabinet, what was in it. She let me in on the ingredients list, but not the quantities. She also said "spices" and "nuts and seeds" so I just went with what was in my cupboard. I gave it a go and the result was pretty goddamn delicious. I love their food! 

A valiant attempt at Deluxe/Maranui/Queen Sally's Fruit Oaty slice! (with thanks to the Deluxe baker-lady who let me in, roughly, on the ingredients. Also, it's Gluten Free and Dairy Free. Huzzah!)     

1 cup Rolled Oats

3/4 cup rice flour (Deluxe uses spelt flour aswell as rice flour)

2/3 cup ground almonds

a sprinkle of sunflower seeds

1/4 cup sesame seeds

1/4 cup slivered almonds

1/2 cup thread coconut

1/2 cup chopped walnuts

1/2 cup honey

3/4 cup rice bran oil

A tin of peaches, or whatever fruit you fancy

A sprinkle of mixed spice

Mix all dry ingredients together in a bowl. Add honey (I microwaved it because I used clover honey) and oil and mix to combine with a wooden spoon. 

Grease a rectangular brownie pan or slice tin and line with baking paper. Press in half the mixture. Drain peaches and lay over the mixture. Crumble over the rest of the mixture. 

Bake in a 180*C oven for about 25 minutes until golden. Serve slathered in yoghurt if you want the true Deluxe experience. Enjoy!