This slice can be enjoyed by everyone from children in their school lunches, to special occasions with Grandparents for morning or afternoon tea. It isn't a raw slice as such, with the ingredients being warmed to release the flavours and to help them all bind together, but there is no oven cooking required!
Ingredients:
1 cup organic quinoa flakes
½ cup coconut flour
½ cup sunflower seeds
¼ cup linseeds/chia seeds
½ cup dried golden berries (or dried fruit of your own choice)
75-100g butter (organic grass-fed gives a really nice taste)
2 tbs. maple syrup/honey
¼ cup rice malt syrup
¼ cup cashew/almond spread
2 tsp. coconut oil
Method:
Line a square slice tin with baking paper and set it aside.
Heat the dry ingredients, except for the golden berries, along with 1-2 tsp. of coconut oil in a non-stick pan over a low heat for about 5 minutes or until a light golden colour is achieved. Lightly toasted. You will both see and smell the coconut flour and quinoa flakes changing, as you stir with a wooden spoon to allow even toasting.
In a separate small saucepan, heat the butter, syrups and cashew/almond spread until all ingredients are well combined and have a caramel consistency. Mix in the dry ingredients and the golden berries, stirring until they are glossy and well coated. I have specifically used golden berries here as they have a certain tartness to them to offset the sweetness of the syrups.
Spoon the mixture into the prepared slice tin and pop into the fridge for an hour or two before cutting into small portions ready for eating. The slice should be stored in the fridge in an airtight container and will last for 3 to 4 weeks. Not that it lasted that long in my house. I think it was all gone in under a week, but that's ok. It was made to be eaten!
Enjoy ☺
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