This recipe is credited to Gerda Endemann, a fabulous nutrition consultant and author of Fat Is Not The Enemy. We have botched this recipe countless times but by some miracle, it always comes out perfectly!
Some people shudder at the sound of “rye” (icky dry rye bread) but believe us, this snack looks as good as the picture. Everyone we know LOVES this treat – it’s got omega-3 “healthy fat” from walnuts and canola oil.
It takes 20 minutes to prepare, about 25 min. to bake.
1 cup dark brown sugar (sometimes I mix 50/50 brown and white)
1/2 cup canola oil
1 tsp vanilla
pinch salt (optional)
1/2 cup old fashioned raw oats (not instant!)
1/2 cup whole rye flour
2 tablespoons flax meal (optional, gives lovely nutty taste)
1 cup chopped walnuts
Preheat oven at 350F/177C. Butter or oil bottom and sides of 8×8 inch baking pan.
Beat eggs till frothy, ~2 min. Add vanilla and sugar, beat at medium speed for ~2 min. Add oil and a pinch of salt, beat for another 2 min. Stir in the oats.
In a separate small bowl, add flour to nuts. Mix well and then stir in the nut-flour mixture to the above.
Spread in pan, then bake about 25 min. till brown and set. The result should be about as thick (1 inch) and dense as a fudge brownie, but healthier!