Ingredients
Condensed oat milk
Base
Icing
Method
- Prepare the condensed oat milk by heating the oat milk and sugar, and reducing until thick. This should yield 1 cup.
- Grease a 19 x 19cm tin and line with baking paper.
- Blend 200g of the biscuits and then roughly break up the other 50gm and add to the mixture along with the coconut.
- Combine the margarine, condensed oat milk, lemon zest and lemon juice in a pan, and bring to a simmer.
- Turn off the heat, and pour the liquid into the biscuit mixture, mixing well. Add this to the baking tray and press down.
- In the same small pan, add the icing ingredients (making sure you sift the icing sugar), then mix on low heat until all melted and combined.
- Pour the icing over the base, then place in the fridge to set.
TIPS:
- Many brands of biscuit are vegan by default these days: PETA Australia’s Accidentally Vegan list is a great resource, which also includes palm oil status.
- Vegan margarine is also easy to find in supermarkets and specialty stores, with options from Flora, Lauds, Nuttelex, Naturli’, and more.
Recipe by Simon Toohey for Australian Native Products. Photography by Charlotte Orr.
