Another day of #isobakes with a delicious CHOC CHIP SLICE

Jet asked for vanilla cookies just as I was mixing this one yesterday and was a bit disappointed when I said I was doing choc chip slice… until he saw that I threw in WAY TOO MUCH chocolate and then all was fine again. I’ve scaled back the chocolate ever so slightly in the below recipe (I used 1 1/2 cups) but if you would also like the experience of just way too much chocolate please go right ahead my friend. Below options to make gluten free if needed also, I haven’t tested it but it should work if you cook for less time I’ve discovered with the GF flours, otherwise it all gets a bit dry. ENJOY!



Serves 16

4 free range eggs

1/3 cup maple syrup

2 teaspoons vanilla extract

3/4 cup extra virgin olive oil (we use Cobram Estate)

3/4 cup milk (we used Bon Soy but you can use plant based or dairy)

2 cups spelt flour (you could swap for a gluten free flour here if you need a gluten free recipe!)

1 1/2 teaspoons baking powder (you can find gluten free baking powder at supermarket also if needed)

1 1/4 cups almond meal

1 1/4 cups dark chocolate, chopped

Heat oven to 180C and line a square (20x20cm or thereabouts) dish or cake tin with greaseproof paper. In a large mixing bowl whisk together eggs, maple, vanilla, olive oil and milk. Add spelt flour, baking powder, almond meal and dark chocolate bits and mix until consistent texture. Pour into lined tin and place in oven to cook for 30-35 minutes. Cool in tin, then transfer to rack, slice and enjoy.